Quinoa salad with dried apricots & baby spinach

Delight in the perfect blend of quinoa, dried apricots, and baby spinach in this refreshing salad. Savor the savory and sweet flavors in every bite.

Ingredients:

• 3 tablespoons red-wine vinegar
• 1 tablespoon chopped fresh oregano
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil, divided
• ½ teaspoon ground pepper, divided
• 2 cups multicolored cherry tomatoes, halved
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 cup sliced red onion
• ¼ cup pitted Kalamata olives
• 4 cups cooked quinoa, cooled
• ¾ cup crumbled feta cheese
• ¼ cup pine nuts, toasted
• Chopped fresh basil for garnish

Instructions:

1. Preheat the broil setting on the oven and place the rack approximately 6 inches away from the heat source. Mix together vinegar, oregano, garlic, salt, 3 tablespoons of oil, and 1/4 teaspoon of pepper in a small bowl.
2. In a large bowl, mix tomatoes, bell pepper, onion, olives, 1 tablespoon of oil, and 1/4 teaspoon of pepper; coat the ingredients well. Spread the mixture evenly on a large baking sheet with a rim. Broil until the vegetables are slightly charred and tender, which should take 8 to 10 minutes. Remember to stir halfway through. Transfer the cooked vegetables to a large bowl, and discard any juices left in the pan.
3. Combine quinoa, feta cheese, and pine nuts with the vegetables. Pour the vinaigrette over the mixture and gently toss everything together. Optionally, decorate with basil before serving.

Summary:

• Calories: 546 kcal
• Fat: 54 g
• Protein: 2 g
• Carbs: 17 g
• Potassium: 172 mg
• Magnesium: 14 mg