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Curried Apricot Quinoa Salad Jar

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Perfect for a summer picnic or a healthy lunch on the go, this curried apricot quinoa salad jar is fun, colorful, and bursting with sweet and savory flavors. A great make-ahead salad for busy days.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 10 mins
  • Yield: 2 x 750 ml jars 1x
  • Category: Salad
  • Cuisine: Healthy
  • Diet: Vegetarian

Perfect for a summer picnic or a healthy lunch on the go, this curried apricot quinoa salad jar is fun, colorful, and bursting with sweet and savory flavors. A great make-ahead salad for busy days.

Ingredients

Scale

For the salad:

  • 1 cup (180g) quinoa, uncooked (or 2 cups cooked quinoa)
  • ½ red onion, minced
  • 5.3 ounces (150g) dried apricots, chopped roughly
  • 5.3 ounces (150g) feta cheese, crumbled
  • ½ cup (75g) sliced almonds
  • 5 cups (5.3 ounces/150g) baby spinach

For the dressing:

  • ⅓ cup (80 ml) olive oil
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon curry powder
  • Salt and black pepper, to taste

Instructions

  1. Start with the dressing. Whisk all ingredients together in a small bowl. 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, alongside with the onions and apricots. Pour the dressing over and toss until combined.
  4. To assemble the salad jars, evenly divide the apricot quinoa salad between 2 wide-mouth 750 ml mason jars. Then evenly divide the feta cheese, almonds, and baby spinach on top. Seal with lid and store in the refrigerator until ready to eat.
  5. When serving, pour contents of the mason jar into a bowl. Stir around to help get dressing distributed and enjoy!

Notes

Important note. Most salad jar recipes suggest you add the dressing at the bottom, before layering the other ingredients, starting with the quinoa. Because this recipe doesn’t use raw, crunchy vegetables (such as cucumbers for instance), it’s perfectly safe to mix together the quinoa, apricots and red onions with the curry dressing all at once. If it’s easier for meal prep, you can always go for the classic layering version, starting with the dressing at the bottom of the jar.

© 2025 Del's cooking twist
https://www.delscookingtwist.com/apricot-feta-quinoa-mason-jar-salad-with-a-lemon-curry-dressing/