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Red Quinoa with Apricots and Mustard Dressing

  • Author: Simone Van Den Berg
  • Total Time: 15 mins
  • Yield: 2 1x


This quinoa salad has it all. Cherry tomatoes, sliced apples, cannelloni beans, and fresh radishes are tossed together with a dijon dressing to make a flavorful side dish. With the addition of herbed sausage, this side salad can easily become a main dish.


  • 150 gr red quinoa
  • handfull of mixed cherry tomatoes
  • handfull of chopped cashewnuts (unsalted)
  • 2 stock cubes
  • 1 apple, chopped
  • few dried apricots in pieces
  • 34 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


  • 75 ml olive oil
  • 3 tbsp Dijon mustard
  • juice of 1 lemon
  • zest of 1 lemon
  • bit of honey


  1. Cook the quinoa according to package instructions with two stock cubes (making sure you have at least 1 ltr of water) and leave to cool.
  2. Cut the cherry tomatoes in quarters or halves (depending on size) and cut and prepare the rest of the ingredients.
  3. Put everything together in a large bowl and shake it up
  4. Prepare the dressing by mixing the ingedients together and stir this well until it becomes one.
  5. Because of the dijon mustard it is a spicy dressing so if you don’t like that use a milder mustard
  6. Add some of the dressing to the salad and serve
  • Prep Time: 15 mins
  • Category: Side
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