Spiced Quinoa Salad with Apricots, Olives, and Goat Cheese
There's a lot to love about this flavorful, easy-to-cook ingredient.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer to use red quinoa in this salad for its nutty flavor, beautiful color, and firm texture, but you can use white or black quinoa here as well.
Instructions
1.
Bring 2 quarts water to boil in large saucepan over medium-high heat. Add quinoa and 1 tablespoon salt; return to boil; and cook until quinoa is tender with slight chew, 15 to 18 minutes. Drain quinoa, spread onto rimmed baking sheet, and let cool for 20 minutes.
2.
Whisk oil, lemon zest and juice, garlic, pepper, cumin, cinnamon, and salt together in large bowl.
3.
Stir in cooled quinoa, goat cheese, apricots, olives, walnuts, parsley, mint, and scallions until evenly combined. Let sit for 10 minutes to allow flavors to meld. Serve. (Salad can be refrigerated for up to 4 days; serve chilled or at room temperature.)
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