Quinoa salad with spinach and dried apricots

Ingredients:

• 2 tbsp + 2 tsp extra-virgin olive oil
• 1 cup quinoa
• 2 cups lightly salted vegetable broth
• 1 tbsp freshly squeezed lime juice
• 6 cups coarsely chopped baby spinach
• 1 cup diced dried apricots
• 0.5 cup thinly sliced ​​red onion
• 0.5 cup coarsely chopped fresh parsley
• 3/4 cup crumbled goat cheese or feta

Preparation:

1. In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, for 15-18 minutes, until all the water is absorbed.
2. Spread the cooked quinoa on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice with the remaining 2 tablespoons of olive oil; season with salt and pepper.
3. In a large serving bowl, combine the spinach, dried apricots, onion, and parsley, if using, and toss with the dressing. Stir in the cooled quinoa. Sprinkle with cheese and serve.