Grilled Apricot Quinoa Salad

 

    For those of you who are not on FB, I am always posting what we are having for dinner. Usually it is a “last minute, what do I have on-hand?” kind of dinner. This recipes is one of those. I had just picked up 10# of bing cherries and 13# of apricots. The apricots were sweet and delish but still a little firm. Looking for a way to use them in my dinner I came up with this salad.

    Grilling apricots is easy. You want ripe but NOT too ripe of fruit. If they are too ripe, they are soft and hard to grill. I tossed the apricots with some cooked quinoa, arugula from the garden, feta cheese and a lime vinaigrette. Oh and I added some chopped lemon verbena but basil would be good too, only just use fresh herbs!

    Quinoa is my favorite grain for salads. Not only is it a super food but it has have a yummy nutty flavor and holds well in the fridge. You know how cooked rice and other grains when refrigerated stick together? Well quinoa does not do that. So you can keep cooked quinoa in the fridge ready to use. I love it when something makes my life healthy but easier at the same time!!

 

Grilled Apricot Quinoa Salad

6 grilled apricots, cut into large pieces *

Quinoa **

Lime dressing ***

feta cheese, amount to your liking

1-2 cups arugula leaves

Toss all together and enjoy!!

 

*Grilled apricots

Use apricots that are ripe but still a bit firm. If the fruit is totally ripe it is very soft and hard to grill. Cut apricots in half and discard pits. Coat fruit in oil. Grill apricots cut side down, 2-3 minutes. Until it starts to soften a bit and you have grill marks. Flip fruit over and grill 2 more minutes.

 

**Quinoa

Bring 2 cups of water and 1 tsp of salt to boil a sauce pan, Add 1 cup quinoa and lower heat to a medium heat or simmer. Cover with a heavy lid and cook 20 minutes. All water should be gone. If not, cook another 5 minutes. Pull off heat and let quinoa sit 5 minutes covered.

 

***Lime dressing

1/2 cup good olive oil

juice of half a fresh lime

1 garlic clove, finely minced

1 TBL. honey

6-8 lemon verbena leaves (or basil) torn into bits

salt and pepper to taste

Wisk all together in a small bowl. Taste and adjust to your liking.

 

Comments

[kimberly]

isn't quinoa wonderful?

[Natalie]

Brilliant blog and great recipe idea thank you for sharing your ideas with us :)

[Tracey McBride~Frugal Luxuries ®]

Hi Clarice! This recipe looks delicious! We love quinoa in our house too! As Tracy (above) says it's very versatile! I've been known to cook up a large batch and freeze it in portions. We eat it like oatmeal with sweetner and cinnamon and also spice it up with garlic and onions and Mexican seasonings to use as a taco/tostado/burrito filling! However, I never thought to combine it with grilled fruit (LOVE grilled fruit BTW :).
You are making me hungry!
I'm off to cook brunch.
Love,
Tracey
x0x

[Linda Colantino]

I'm slobbering all over the computer Clarice! This looks so good. I haven't ever made quinoa.
Miss you!
Linda

[Gumbo Lily]

What an interesting combo. I'd like to taste it.

[Theresa]

Thank you for posting this recipe! Looks amazing! I LOVE quinoa. :) What a fresh salad for summer!

[Tracy]

We too, are a quinoa family. I'd never heard of it till last summer, but now it is a regular part of our diet. I love how versatile it is - a little ginger and teriyaki sauce, and it takes on an Asian flare. A little green chili, chopped tomatoes and onions - it's suddenly Hispanic. Your salad sounds like a wonderful combination - I'm eager to try it!