Quinoa salad with roasted apricots

As announced, the recipes that I will share with you in the coming days and weeks will be increasingly simple. Anyway, no one wants to cook in this weather!
Cooking, finding a meal idea and shopping are real chores when the thermometer goes up in flames.

Some time ago, I tested the delivery of packed lunches from Illico Fresco. You just have to choose on the site between the traditional, vegetarian, solo and tribal basket and Illico Fresco takes care of everything. All that remains is to receive the basket and store the shopping in the fridge. It’s just awesome
I had a real crush on the 3 recipes that made up my basket. The julienne en papillote, chorizo, spinach, Caesar salad, and couscous with spring vegetables were delicious. I liked the simplicity of the recipes. They are really very well thought out. You can also find them on the site. The ingredients are of very good quality and delivered in rather generous quantities.

As since last week, my daughter is in full revision of the baccalaureate, I wanted to prepare good vegetarian meals for her lunches. And given the heat, it was the salads that were in the spotlight.
It was on the Illico Fresco website that I found the idea of this salad rather original. The combination of quinoa, apricot and feta intrigued me. But, as I don’t doubt the quality of the recipes they offer, I didn’t hesitate for a second to make it.
And, we had fun. I think that if we had had twice as many, we would have devoured everything too.

It’s a salad to make again all summer long!

Quinoa salad with roasted apricots:

For 2 people:

1 packet of pre-cooked quinoa (Organic garden) Where 140g quinoa
6 apricots
2 sprigs of rosemary
100g feta
rocket
1/2 lemon
olive oil (Organic garden)
salt pepper

Pour the pre-cooked quinoa into a salad bowl.
Otherwise, cook it in 1.5 liters of salted boiling water for 10 minutes. Drain, rinse with cold water and pour into the salad bowl.

Cut the apricots into 6.
Pour a drizzle of olive oil in a pan and add the apricots and rosemary.
Cook for 5 minutes over medium heat, stirring regularly.
Arrange them on the quinoa.

Crumble the feta on top.
Add rocket leaves.

Pour over the lemon juice and a drizzle of olive oil.
Season and serve.

To finish: if you want to test the baskets Illico Frescoyou can get 20% off your first cart with the code CHICHICHOC


I have the pleasure of leaving “at the origins of taste” with Jardin Bio. For the occasion, I received a huge package, with products all more pleasant than each other. I repeat myself, but with this heat, it couldn’t have been better, because I found a great source of inspiration for my little summer dishes…

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