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Rolling Sauce

Quinoa Salad with Grilled Apricots and Toasted Seeds

A colorful quinoa salad topped with caramelized grilled apricots, toasted seeds and hazelnuts, and a simple balsamic-honey dressing. Light, filling, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Salad Base
  • ½ cup quinoa rinsed
  • 1¼ cups water
  • pinch of salt
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon hazelnuts roughly chopped
  • ½ cucumber sliced into thin strips
  • 1 sweet red pepper sliced into thin strips
  • 6 cherry tomatoes halved
  • 1 green onion sliced into rings
  • small bunch fresh parsley chopped
  • 2 cups arugula
Grilled Apricots
  • 6 ripe apricots halved and pitted
  • 1 tablespoon granulated sugar
Dressing
  • 4 tablespoons olive oil
  • 2 tablespoons dark balsamic vinegar
  • 1 tablespoon honey

Method
 

  1. Bring the salted water to a boil in a saucepan. Add the rinsed quinoa, reduce to low heat, and simmer for 15–20 minutes until all the water is absorbed. Spread on a plate to cool.
  2. Spread the sunflower seeds, pumpkin seeds, sesame seeds, and hazelnuts on a small baking sheet. Toast in a 320°F oven for about 15 minutes until fragrant. Let cool.
  3. Slice the cucumber and pepper into thin strips. Halve the cherry tomatoes. Slice the green onion. Chop the parsley.
  4. Press the cut side of each apricot half into the sugar. Sear sugar-side down in a medium-hot skillet for 2–3 minutes until caramelized. Do not let the sugar burn.
  5. Whisk together the olive oil, balsamic vinegar, and honey.
  6. Toss the arugula, cooled quinoa, and chopped vegetables in a large bowl. Spread onto a serving platter, scatter the toasted seeds, arrange the grilled apricots on top, and drizzle with the dressing.

Notes

  • Storage: Keeps in the fridge for up to 2 days without the dressing. Dress just before serving.
  • Make ahead: Cook the quinoa and toast the seeds up to 3 days in advance. Store separately in the fridge.
  • Swap: Peaches or nectarines work in place of apricots. Swap hazelnuts for almonds or walnuts.