Quinoa Salad with Apricots and Snap Peas

This tasty salad combines protein-packed quinoa with fresh vegetables like snap peas, red onion and arugula, chopped herbs, sweet apricots and crunchy pistachios. Topped off with a simple, homemade honey mustard dressing, this salad is bursting with bright, fresh flavors.

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Quinoa Salad with Apricots and Snap Peas

Cooking time
PREP TIME 15 mins
Ready in
TOTAL TIME 15 mins


  • 1 bag Success® Tri-Color Quinoa
  • 1/3 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 lb snap peas, trimmed
  • 1/3 cup dried apricots, chopped
  • 1/3 cup pistachio nuts, chopped
  • 1/3 cup red onion, thinly sliced
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 cups packed arugula


  • This Middle Eastern-inspired Quinoa salad is a simple and refreshing dish made up of leafy greens, sweet apricots and fresh herbs all tossed with a homemade honey mustard dressing.

    Step 1

  • Prepare quinoa according to package directions. Allow to cool completely.

    Step 2

  • Toss quinoa with oil, lemon juice, honey, Dijon, salt and pepper in a large bowl. Add in snap peas, apricots, pistachios, red onion, mint and parsley and stir until well coated. Toss in arugula just before serving.

    Recipe Tip 

    For added sweetness and a pop of color, garnish this salad with 1/3 cup pomegranate seeds.


The Perfect Salad

If you’re looking for a new, exciting salad, this dish just might be it! We believe the key to preparing any great salad lies in using quality ingredients and a great dressing.

To make any great dish, you need a great base. We’ve chosen to use a blend of protein-packed red, black and white Success® Tri-Color Quinoa that cooks up perfectly in just 10 minutes. Quinoa is a wonderful and hearty addition to vegetarian salads that adds plenty of plant-based protein.

Once the quinoa has cooled, mix in a blend of nutritious vegetables like snap peas and red onion along with sweet, dried apricots. The addition of crunchy pistachios and freshly chopped mint and parsley adds tons of flavor and texture atop leafy arugula.

Once your salad is ready, drizzle on a simple, homemade dressing made with a blend of olive oil, lemon juice, Dijon mustard, honey, salt and pepper. While you’re at it, why not double the batch and save some for your next salad like this Kale and Quinoa Salad with Chicken.

Make this salad ahead of time and bring it with you to the office for a perfect on-the-go lunch or enjoy it at dinner when you need something quick and tasty. If you’re taking this to-go, remember to reserve the dressing in a container and to drizzle it on when you’re ready to eat.

Other Meal Inspiration

For something with more of a Mediterranean flavor, learn how to make this Spanish rice recipe.