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Quinoa, Arugula, and Apricot Salad

Quinoa, Arugula, and Apricot Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.
Summary

Pair this flavorful salad with a simple protein like roasted salmon or grilled chicken for a complete meal. 

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 1/3 cups
Desserts Foodie Lunch Quick & Easy Salads Sides Vegetarian Low Sodium Veggie Rich
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/3 cups
  • Amount per serving Calories 170

  • Total Fat 8g
    • Saturated Fat 1.7g
    • Trans Fat 0.1g
  • Cholesterol 5mg
  • Sodium 90mg
  • Total Carbohydrate 21g
    • Dietary Fiber 3g
    • Total Sugars 9g
  • Protein 5g
  • Potassium 360mg
  • Phosphorus 140mg

Choices/Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Fat

Desserts Foodie Lunch Quick & Easy Salads Sides Vegetarian Low Sodium Veggie Rich
Ingredients

Ingredients

  • warm, cooked quinoa
    1 cup
  • dried apricots (chopped)
    8
  • diced onion
    1/4 cup
  • toasted pine nuts
    2 tbsp
  • feta cheese
    3 tbsp
  • lemon (juiced)
    1/2
  • arugula
    4 cup
  • olive oil (divided)
    2 tsp
  • black pepper
    to taste

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Directions

Directions

  1. In a small bowl, toss together the quinoa, apricots, onion, pine nuts, feta cheese, and lemon juice.

  2. 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.

  3. Repeat for the remaining three salads.

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