Quinoa Salad with Radicchio, Carrots & Dried Apricots

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Bitter radicchio is a strong foil for sweet-tart apricots and maple vinaigrette in this go-with-anything quinoa salad.

By
Liana Krissoff
Liana Krissoff
Liana Krissoff

Liana Krissoff is the author of six cookbooks, including Canning for a New Generation and Slow Cook Modern. She's one of the most highly sought-after cookbook fixers in the industry. She lives in Pittsburgh.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
8124434.jpg
Prep Time:
35 mins
Additional Time:
10 mins
Total Time:
45 mins
Servings:
8
Yield:
8 cups
Nutrition Profile:
Nut-Free Dairy-Free Vegan Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
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Ingredients

  • 3 cups water

  • 1 ½ cups quinoa

  • ⅓ cup pepitas

  • ⅓ cup raw sunflower seeds

  • 6 tablespoons red-wine vinegar

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons pure maple syrup or honey

  • 1 ¼ teaspoons kosher salt

  • ½ teaspoon ground pepper

  • ½ medium head radicchio, coarsely chopped

  • 1 cup coarsely grated carrots

  • ½ cup dried apricots, coarsely chopped

Directions

  1. Combine water and quinoa in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Drain any remaining liquid and spread the quinoa on a rimmed baking sheet to cool completely, about 20 minutes.

  2. Meanwhile, toast pepitas in a medium skillet over medium heat, stirring frequently, for 1 minute. Add sunflower seeds and cook, stirring frequently, until deep golden, about 4 minutes more. Transfer to a plate to cool.

  3. Whisk vinegar, oil, maple syrup (or honey), salt and pepper in a large bowl. Add the cooled quinoa, radicchio, carrots and apricots; stir to combine.

  4. Just before serving, top the salad with the pepitas and sunflower seeds.

Tips

To make ahead: Refrigerate salad (Steps 1 & 3) for up to 1 day. Store toasted seeds airtight at room temperature for up to 3 days.

Originally appeared: EatingWell Magazine, June 2020

Nutrition Facts (per serving)

286 Calories
14g Fat
35g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 286
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 4g 15%
Total Sugars 10g
Added Sugars 3g 6%
Protein 8g 16%
Total Fat 14g 18%
Saturated Fat 2g 9%
Vitamin A 1510IU 30%
Vitamin C 3mg 3%
Folate 19mcg 5%
Sodium 316mg 14%
Calcium 41mg 3%
Iron 1mg 7%
Magnesium 40mg 10%
Potassium 230mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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