Bitter radicchio is a strong foil for sweet-tart apricots and maple vinaigrette in this go-with-anything quinoa salad. Source: EatingWell Magazine, June 2020

Liana Krissoff


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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


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.

Nutrition Facts

286 calories; 14.2 g total fat; 1.8 g saturated fat; 316 mg sodium. 230 mg potassium; 34.5 g carbohydrates; 4.1 g fiber; 10 g sugar; 7.8 g protein; 1509 IU vitamin a iu; 3 mg vitamin c; 19 mcg folate; 41 mg calcium; 1 mg iron; 40 mg magnesium; 3 g added sugar;