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

Liana Krissoff
Source: EatingWell Magazine, June 2020


Recipe Summary

35 mins
45 mins


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; protein 7.8g 16% DV; carbohydrates 34.5g 11% DV; dietary fiber 4.1g 16% DV; sugars 10.3g; fat 14.2g 22% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 1509.5IU 30% DV; vitamin c 2.6mg 4% DV; folate 18.8mcg 5% DV; calcium 40.7mg 4% DV; iron 1.2mg 7% DV; magnesium 40mg 14% DV; potassium 230.1mg 6% DV; sodium 315.8mg 13% DV; added sugar 3g.