Quinoa-Apricot Salad with Sweet Onion Dressing

Recipe - Welcome

Servings8

Ingredients

4 cups quinoa, cooked (see note)

1 cup fresh corn kernels

4 apricots, pitted and sliced

1 cup green peas

1 yellow squash, peeled and small diced

1 cup cherry tomatoes, quartered

1 cup baby arugula leaves

1/2 Texas sweet onion, peeled and quartered

1/4 cup fresh lemon juice

2 Tbs honey

2 Tbs granulated sugar

1 Tbs Dijon mustard

1/2 tsp black pepper

1/4 tsp salt

1/2 cup olive oil

Directions

In a large bowl, combine the quinoa, corn, apricots, peas, squash, tomatoes and arugula. Toss to combine.
Place the onion and lemon juice in a blender. Puree until smooth. Add remaining dressing ingredients. Blend until well-combined. Pour 1 cup of dressing over the quinoa salad. Toss to coat. Chill for 4 hours or overnight before serving. Serve with additional dressing.

Note: A 1/2 cup of uncooked quinoa equals 1 1/2 cups of cooked quinoa.

0 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

4 cups quinoa, cooked (see note)

RiceSelect Tri-Color Quinoa 22 oz. Jar - 22 Ounce

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$8.48 was $8.98$0.39/oz

1 cup fresh corn kernels

Fresh Corn, Sweet, Yellow - 1 Each

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$0.68

4 apricots, pitted and sliced

Mariani Apricots, Probiotic - 6 Ounce

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$4.58$0.76/oz

1 cup green peas

Brookshire's Classic Petite Green Peas - 12 Ounce

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$1.47 was $2.28$0.12/oz

1 yellow squash, peeled and small diced

Fresh Squash, Yellow - 1.37 Pound

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$1.75 avg/ea$1.28/lb

1 cup cherry tomatoes, quartered

Sunset Cherry Tomatoes, On the Vine - 12 Ounce

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$4.98$0.41/oz

1 cup baby arugula leaves

Organicgirl Baby Arugula - 5 Ounce

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$3.98$0.80/oz

1/2 Texas sweet onion, peeled and quartered

Fresh Onion, Sweet - 0.6 Pound

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$0.89 avg/ea$1.48/lb

1/4 cup fresh lemon juice

Fresh Lemon - 1 Each

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$0.78

2 Tbs honey

Brookshire's Clover Honey - 12 Ounce

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$4.48$0.37/oz

2 Tbs granulated sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.18$1.09/lb

1 Tbs Dijon mustard

Brookshire's Dijon Mustard - 12 Each

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$2.98$0.25 each

1/2 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.58 was $3.98$1.15/oz

1/4 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.98$0.04/oz

1/2 cup olive oil

Brookshire's Extra Virgin Olive Oil - 34 Fluid ounce

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$15.98$0.47/fl oz

Directions

In a large bowl, combine the quinoa, corn, apricots, peas, squash, tomatoes and arugula. Toss to combine.
Place the onion and lemon juice in a blender. Puree until smooth. Add remaining dressing ingredients. Blend until well-combined. Pour 1 cup of dressing over the quinoa salad. Toss to coat. Chill for 4 hours or overnight before serving. Serve with additional dressing.

Note: A 1/2 cup of uncooked quinoa equals 1 1/2 cups of cooked quinoa.