Spinach and Quinoa Salad with Dried Apricots
Ingredients
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 6 cups roughly chopped baby spinach
- 1 cup diced dried apricots
- 1/2 cup slivered red onion
- 1/2 cup roughly chopped fresh flat-leaf parsley leaves, optional
- 3/4 cup crumbled goat or feta cheese
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