Test Kitchen: Sargent Choice Quinoa Salad with Dried Fruit, Pepitas and Herbs

Quinoa Salad
Mia Sugarman, SAR Dietetics ‘22

Sargent Choice Quinoa Salad with Dried Fruit, Pepitas and Herbs

Recipe modified from Gaining Grounds cookbook
Yield: 6-8 servings

Ingredients

  • 1 cup quinoa
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Zest of lemon and/or orange
  • 2 scallions, thinly sliced
  • 1 can garbanzo beans, drained and rinsed
  • 1 large handful of fresh herbs: mint and parsley, finely chopped
  • ¼ cup of dried apricots, diced
  • ¼ cup golden raisins
  • ½ cup seeds of choice (pepitas, sunflower, etc.)
  • 3 oz crumbled goat or feta cheese (optional)
  • salt & pepper to taste

Directions

  1. Rinse quinoa in fine mesh strainer (unless package indicates pre-rinsed).
  2. Bring 2 cups water and quinoa to a boil in a small saucepan over high heat to boil. Reduce to low heat for simmer and cook until the liquid is just absorbed, and the quinoa is moist and nearly tender, about 15 minutes. Take off heat and cover for 5 minutes. Quinoa is ready when the curly tail (germ) separates – tender but still slightly firm.
  3. Transfer the quinoa to a large bowl and fluff with fork, adding olive oil, lemon juice, zest, salt and pepper to taste.
    (Make in advance option: Refrigerate at this step, continue with recipe when ready to serve)
  4. When the quinoa is cool and ready to serve, stir in the scallions, beans, fresh herbs, apricots, raisins and pistachios. Adjust seasoning to taste. Sprinkle with the goat cheese and serve.

What we liked:

  • We loved the contrast of the sweet and savory flavor created by combining the apricots and raisins with the quinoa and garbanzo beans.
  • The fresh mint and lemon juice gave the dish a delicious light and refreshing flavor.
  • The recipe was easy to prepare and yields a large amount of salad.
  • The salad looked beautiful as it was full of different colors from the apricots, raisins, feta and beans.
  • The salad can be made as a meal or a side dish.

Suggestions:

  • Add the cheese and the oil/lemon juice when you serve it to store it for longer.
  • Swap out the cheese for other proteins like chicken, tofu or additional seeds, such as pumpkin seeds, for a dairy-free alternative.
  • Chop up the apricots into small pieces and distribute the ingredients evenly throughout the dish to give the dish flavor throughout.
  • Serve the salad hot or cold according to your preference.

Nutritional value:

  • Raisins and dried apricots contain fiber, which helps lower blood cholesterol and supports digestive health. They are also full of antioxidants such as beta carotene, which gives the apricots their bright orange color, and supports eye health.
  • Garbanzo beans are a great source of plant-based protein and helps to keep us full and satisfied.
  • Quinoa is a whole grain, containing protein and fiber.
  • Lemon juice is a good source of vitamin C, which supports the immune system and tissue repair.
  • Olive oil is a good source of heart healthy monounsaturated fat which helps to lower LDL cholesterol and raise HDL cholesterol.