About Recipe

This super simple apricot and almond quinoa salad makes a perfect side dish, but works just as well when you’re after a lighter lunch. Packed with crunchy almonds, sweet apricots and dressed with a tahini lemon dressing, it will tick all the flavour and texture boxes.

Quinoa (pronounced keen-wah) is a great option when you want to create a more filling salad as it adds protein, fiber and all nine essential amino acids. The latter is quite rare when it comes to plant-based protein sources which is why it is referred to as a complete protein.

If this quinoa salad wasn’t already getting your taste buds going this is all the more reason to eat it! If you do, I’d love to see what you think of this recipe in the comments section below.


  • Serves2
  • Prep10m
  • Cook15m
  • Difficulty2/10


  • 250g cooked quinoa
  • 1 avocado
  • 1 dl/0.4 cups dried apricots
  • 1 dl/0.4 cups almonds, pan roasted and coarsely chopped
  • 8 cherry tomatoes
  • 2 salad onions
  • handful of parsley, chopped
  • ½ lemon, juiced
  • 1 tsp tahini
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • sea salt to taste


Start by cooking the quinoa according to the directions on the package. Once cooked, put it in a large serving bowl to cool.

In a small bowl, whisk lemon juice, tahini, olive oil, honey (or maple syrup if you follow a vegan diet) and sea salt until thoroughly combined. Taste the dressing and tweak the flavour to your liking, if necessary, before pouring it over the cooked quinoa.

In a small pan, toast your chopped almonds until they just turn golden, before adding them to the quinoa.

Chop your remaining salad ingredients and add them to the bowl with quinoa. Give it a good toss and serve!