This simple Blackberry and Apricot Quinoa Salad is the perfect summer dish! It's light, flavorful, refreshing and easy to make. Naturally gluten-free and vegan too!
Stone fruit season is upon us and I'm so excited!
I was wandering through the farmer's market last weekend and as I was grabbing peaches to put in my shopping bag, I noticed a small pile of apricots. I can honestly tell you that I've never used fresh apricots before this recipe. Like ever! Isn't that crazy!?
They're just not something I'm ever really drawn to. I think it's because the stone fruit season is so small that whenever I'm craving something like that, I almost always reach for peaches. But I wanted to change things up so I got some apricots and waited for them to ripen…
My first thought was to create apricot chia jam, but then I realized you would need to be able to find white chia seeds to make it look pretty and that can be a little bit hard to find.
SO we switched gears and went for salad instead!
A summery apricot quinoa salad with fresh blackberries, mint, spinach and a delicious turmeric vinaigrette. It's light, it's refreshing, it's easy to make and it's the ultimate summer side!
Health Benefits of Apricots
Similar to other stone fruits, apricots are a great option for those who are looking for a sweet and juice fruit that's a bit lower on the glycemic index.
Apricots are also high in fiber, helps to reduce inflammation, high in antioxidants and packed with vitamin A. Apricots are also said to support liver health and protect it against damage.
Since fresh apricots aren't around all season, now is the perfect time to scoop some up! Not only are they delicious in this salad, but you can also add them to your muffins, use them on top of pancakes, or just toss one into your morning smoothie.
How to Make This Apricot Quinoa Salad
We'll start with the base, which is quinoa and chopped spinach, because this is one of the best combos for a simple salad. Neither has a distinct flavor, they're both packed with protein, fiber, and other nutrients and they carry other flavors really well.
Then it's our fruit…blackberries and apricots. I'll be honest and tell you I put these two together mostly because I knew they'd look pretty. Once I tasted it though, I so happy with how the flavors came together as well. The apricots are tart and the blackberries are on the sweeter side, so really they complement each other quite well!
Then it's mint for some interest, almonds for crunch and finishing it off with a really easy (and super tasty) turmeric vinaigrette!
Summer in a Quinoa Salad
This salad combines pretty much everything I love about summer. It's bright, it's flavorful, it's cool, and it uses a ton of seasonal produce.
It also keeps well for a day or two in the fridge, goes well with all sorts of dishes and cuisines and can easily be served to a crowd!
So next time you walk through the produce section and see some fresh apricots, snag a few to make this salad. You'll love the combination of flavors and textures, and I think it's sure to become a summer staple for you and your friends. (I know it has for me!)
More Summer Quinoa Salad Recipes:
- Triple Berry Quinoa Salad
- Farmer's Market Quinoa Salad
- Summer Squash & Zucchini Quinoa Salad
- Strawberry & Spinach Salad with Toasted Quinoa
Blackberry & Apricot Quinoa Salad
for the salad:
- 2 cups cooked quinoa
- 1 cup chopped spinach
- 3 apricots halved and chopped
- 1 cup blackberries
- 1/4 cup chopped almonds
- 1/2 cup fresh mint
for the dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1/4 - 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- Salt + pepper to taste
- Add the quinoa, spinach, apricots, blackberries, almonds and mint into a large bowl. Set aside.
- In the separate small bowl (or jar), add all the dressing ingredients. Whisk (or shake) until the ingredients are fully emulsified.
- Pour dressing over the salad ingredients and stir to combine. Taste and adjust salt and pepper as needed.
- Serve immediately!
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