Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • dressing. Whisk all ingredients together in a small bowl. Taste and adjust seasoning if desired.
  • 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.
  • Transfer cooked and cool quinoa to a large mixing bowl, alongside with the onions and apricots. Pour the dressing over and toss until combined.
  • , 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.
  • , pour contents of the mason jar into a bowl. Stir around to help get dressing distributed and enjoy!