My partner started making this for summer lunches when red quinoa kept appearing in the shops and neither of us quite knew what to do with it. Key step. Dried apricots, apple, cannellini beans, cherry tomatoes, cashews: it sounds like a lot but Try it. The mustard dressing has a good sharp edge that cuts through the sweetness of the fruit. Better the next day, when everything has had time to sit together in the fridge.
How to Make Red Quinoa with Apricots and Mustard Dressing
Cooking the quinoa
Use the stock cubes in the cooking water as the recipe suggests. Plain water produces flat-tasting quinoa that no amount of dressing fully rescues. Let it cool completely before combining with the other ingredients or the heat wilts everything.
Balancing the dressing
Taste the dressing before adding it to the salad. Lemon juice and Dijon vary in intensity by brand. Add the honey gradually; you want it just barely sweet, not sweet enough to taste like a vinaigrette for a fruit salad. 
Red Quinoa with Apricots and Mustard Dressing
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Sweet and savory quinoa salad with a tangy Dijon dressing. Perfect as a side or light main course.
Ingredients
- 1/4 cup red quinoa
- handfull of mixed cherry tomatoes
- handfull of chopped cashewnuts (unsalted)
- 2 stock cubes
- 1 apple, chopped
- few dried apricots in pieces
- 3-4 sundried tomatoes in oil, in pieces
- Small can of canellini beans (rinsed and drained)
- pepper
- salt
- few radishes, in slices
- fresh thyme, a few twigs, leaves only
- 1/3 cup olive oil
- 3 tbsp Dijon mustard
- juice of 1 lemon
- zest of 1 lemon
- bit of honey
Instructions
- Cook the quinoa according to package instructions with two stock cubes (making sure you have at least 1 liter of water) and leave to cool.
- Cut the cherry tomatoes into quarters or halves (depending on size) and prepare the remaining ingredients.
- Combine all ingredients in a large bowl and toss.
- Prepare the dressing by mixing all ingredients until well combined.
- Add some of the dressing to the salad and serve.
Notes
- To enhance the sweetness, use honey-glazed dried apricots if available.
- For a creamier dressing, whisk in 1-2 tablespoons of plain yogurt or tahini.
- Leftovers can be stored in the refrigerator for up to 4 days; the flavors will meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 50
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Can I use white quinoa instead of red?
Yes, white quinoa works fine. Red quinoa has a slightly nuttier flavor and firmer texture, but the dish will still taste great with any variety.
Do I need to rinse quinoa before cooking?
Most packaged quinoa is pre-rinsed, but a quick rinse under cold water removes any residual saponin, which can taste bitter. It takes thirty seconds and is worth doing.
How long does this salad keep in the fridge?
It stores well for three to four days in a sealed container. The dressing soaks into the quinoa over time, so you may want to add a small squeeze of lemon before serving leftovers.
Quinoa is one of my favorite grains and I like that it’s grown in different colors. Love all the ingredients in this salad. Cheers!