Quinoa Apricot & Arugula Salad

This salad is winner!  Fresh, bright and beautiful!  The original recipe is from the blog Love and Lemons – they also added chickpeas and chives, so add those in if you want!  If you’re a fan of cumin, you’ll love the dressing.  I personally like it sweeter so I would use less cumin and a little more honey!  Mmmmmm…


  • 1 cup cooked quinoa
  • a few big handfuls of arugula
  • 1 small avocado, cubed
  • 1/4 cup dried apricots
  • 1/4 cup chopped, toasted almonds
  • 1/2 cup edamame
  • chicken (I use Trader Joe’s Simply Roasted Chicken)
  • 1/4 cup olive oil 
  • 2 cloves of garlic, minced
  • juice of 1 medium lemon
  • 1-2 teaspoons honey (vegan sub: a big squeeze of orange)
  • 2 teaspoons cumin
  • salt & pepper


  1. Whisk the dressing ingredients together.
  2. Toss togehter the cooked quinoa, chickpeas, arugula, avocado and dried apricots. Drizzle in the dressing and toss again. Top the salad with chopped almond.Taste and adjust seasonings.

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