Name: Spiced Quinoa Salad with Apricots, Olives, and Goat Cheese
Total time: 1 h 15 min
Ingredients: 1¼ cups quinoa; ¾ teaspoon table salt , plus salt for cooking quinoa; ½ cup extra-virgin olive oil; 1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons); 1 garlic clove , minced; 1 teaspoon pepper; 1 teaspoon ground cumin; ⅛ teaspoon ground cinnamon; 4 ounces goat cheese , crumbled (1 cup); ½ cup dried apricots , chopped; ½ cup pitted Castelvetrano olives , chopped; ½ cup walnuts , toasted and chopped; ½ cup chopped fresh parsley; ½ cup chopped fresh mint; 6 scallions , sliced thin

Why This Recipe Works

Quinoa, the seed of a flowering plant, takes center stage in this salad, which draws inspiration from the spiced, warming flavors of Moroccan cuisine. For a just-tender texture that holds well under dressing, we cooked the quinoa using the pasta method—the quinoa is boiled in ample salted water, which thoroughly seasons each seed and negates the need to prerinse away any bitterness. We spread the cooked quinoa on a sheet pan to cool and dry before adding it to the dressing. For sweetness and textural variation, we added chopped dried apricots, as well as Castelvetrano olives for a buttery brininess. Toasted walnuts and goat cheese balanced the salad with creaminess, while ground cinnamon and cumin provided a warm, lingering finish.

Before You Begin

We prefer to use red quinoa in this salad for its nutty flavor, beautiful color, and firm texture, but you can use white or black quinoa here as well.

Instructions

Bring 2 quarts water to boil in large saucepan over medium-high heat. Add quinoa and 1 tablespoon salt; return to boil; and cook until quinoa is tender with slight chew, 15 to 18 minutes. Drain quinoa, spread onto rimmed baking sheet, and let cool for 20 minutes.

Whisk oil, lemon zest and juice, garlic, pepper, cumin, cinnamon, and salt together in large bowl.

Stir in cooled quinoa, goat cheese, apricots, olives, walnuts, parsley, mint, and scallions until evenly combined. Let sit for 10 minutes to allow flavors to meld. Serve. (Salad can be refrigerated for up to 4 days; serve chilled or at room temperature.)