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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
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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 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 170
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Total Fat
8g
- Saturated Fat 1.7g
- Trans Fats 0.1g
- Cholesterol 5mg
- Sodium 90mg
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Total Carbohydrate
21g
- Dietary Fiber 3g
- Total Sugars 9g
- Protein 5g
- Potassium 360mg
- Phosphorous 140mg
Ingredients
warm, cooked quinoa
1 cup
dried apricots (chopped)
8 whole
diced onion
1/4 cup
toasted pine nuts
2 tbsp
feta cheese
3 tbsp
lemon (juiced)
1/2 whole
arugula
4 cup
olive oil (divided)
2 tsp
black pepper
to taste
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