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Apricot and Feta Quinoa Salad with Curry Dressing

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Up your salad game with this apricot and feta quinoa salad, tossed in a lemon curry dressing. Loaded with sweet and savory flavors, this vegetarian salad is also very nutritious and naturally gluten-free.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4-6 servings. 1x
  • Category: Salad
  • Diet: Vegetarian

Up your salad game with this apricot and feta quinoa salad, tossed in a lemon curry dressing. Loaded with sweet and savory flavors, this vegetarian salad is also very nutritious and naturally gluten-free.

Ingredients

Scale

For the salad:

  • 2 cups (360g) quinoa, uncooked (or 4 cups cooked quinoa)
  • ½ red onion, minced
  • 7 ounces (200g) dried apricots, chopped roughly
  • 7 ounces (200g) feta cheese, crumbled
  • ⅔ cup (100g) sliced almonds
  • 8 ½ cups (7 ounces/200g) baby spinach

For the dressing:

  • ½ cup (120 ml) olive oil
  • 5 Tablespoons apple cider vinegar
  • 2 Tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon curry powder
  • Salt and black pepper, to taste

Instructions

  1. Start with the dressing. Whisk all ingredients together in a small bowl or shake in a sealed glass jar until emulsified. Taste and adjust seasoning if desired.
  2. Prepare the quinoa salad. On a medium pot placed over high heat, add quinoa and double its volume of water. Bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes. Remove from heat and fluff quinoa with a fork. Cover and allow quinoa to sit in the pot for 10 minutes. Allow to cool.
  3. Transfer cooked and cool quinoa to a large mixing bowl. Add onions, apricots, feta, almonds, and baby spinach. Pour the dressing over* and toss until combined. Serve, and enjoy!

Notes

* I recommend using half or two thirds of it to begin with. Toss well, and taste. Add more if needed, depending on your own tastes.

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https://www.delscookingtwist.com/apricot-and-feta-quinoa-salad-with-curry-dressing/