Quinoa is a staple for eating flexibility! Its chameleon-like quality lends it to get along with so many different flavors. It is both rich in protein and fiber and one of the easiest sides to make. This salad keeps really well in the fridge for a few days and makes a great make-ahead side for a party Whenever we all host parties again….
My friends, Dina and Bruce Miller, at The Perks of Being Us created a flip of my original quinoa salad featured in my cookbook. They added in all types of veggies and dried fruit for a delicious crunch and a great twist. I love that they added za’atar spice which you can find at specialty Mediterranean stores or here.
Curied Quinoa, Apricot & Kale Salad
- 2 cups multi color quinoa
- 1 15.5 ounce can chickpeas
- 1/2 cup chopped green onions, green and white parts
- 1 chopped red bell pepper
- 2 diced celery stalks
- 3 cups chopped kales ribs removed
- 1/3 cup extra-virgin olive oil
- 1/2 cup dried cherries
- 1/2 cup diced dried apricots
- 1/4 cup chopped fresh cilantro leaves
- 3 tablespoons lemon juice
- 3 tablespoons hot honey (or regular honey with a pinch of cayenne)
- 1 teaspoon curry powder
- grinded black pepper
- 1 teaspoon za'tar spice
You can used leftover quinoa in this recipe, but if you are making fresh, be sure to do this first so it can cool down. I make the quinoa according to the directions on the package, using the microwave. You can also make on stove top. Once that is cooked, set aside to completely absorb water, so that it is fluffy.
Next, chop up all your veggies and toss into a big bowl. Be sure to remove any of the ribs from the kale, and chop it in bite size pieces.
Now, let’s squeeze the lemon, and mix it up with the the olive oil, spices and the honey. This will create a nice dressing. Pour this over the top of all the veggies.
Now toss in the cooled quinoa! And that is it!
Can’t quit quinoa? Here’s another must-make for next time like my Roasted Pumpkin and Crunch Red Quinoa Salad.