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Quinoa, Arugula, and Apricot Salad
10 min prep time
4servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Mittera
How to Make Quinoa, Arugula, and Apricot Salad
Pair this flavorful salad with a simple protein like roasted salmon or grilled chicken for a complete meal.
10 min prep time
4servings
1 1/3 cups
Print Recipe >
Step-By-Step Instructions:
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In a small bowl, toss together the quinoa, apricots, onion, pine nuts, feta cheese, and lemon juice.
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Place 1 cup of the arugula in a small salad bowl and drizzle with ½ tsp of the olive oil. Toss lightly to coat, then top with ¼ of the quinoa mixture (about 1/3 cup) and season with pepper to taste.
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Repeat for the remaining three salads.
Nutrition facts
4 Servings
-
Serving Size
1 1/3 cups
- Amount per serving Calories 150
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 90mg 4%
-
Total Carbohydrate
17g
6%
- Dietary Fiber 2g 7%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 280mg 6%
Ingredients
warm, cooked quinoa
1 cup
dried apricots (chopped)
8 whole
onion(s) (diced)
1/4 cup
pine nuts (toasted)
2 tbsp
feta cheese
3 tbsp
lemon juice (fresh)
1 tbsp
arugula
4 cup
olive oil (divided use)
2 tsp
black pepper
to taste
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