1/2 cup tri-color quinoa
2 oz. dried apricots
4 parsley sprigs
1/2 oz. light brown sugar
1 oz walnut halves
1/2 fl. oz. champagne vinegar
2 oz. baby arugula
3 oz. shredded red cabbage
1 oz. blue cheese
salt & pepper
Bring medium pot with quinoa and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 14-16 minutes. While quinoa cooks, coarsely chop dried apricots. Mince garlic. Zest lemon, halve, and juice. Stem and coarsely chop parsley.
Season and chill the quinoa. Transfer cooked quinoa to a large mixing bowl and season with 1/2 tsp. salt and 1/4 tsp. pepper. Refrigerate until assembling salad.
Make the candied walnuts. Add brown sugar, 1 tbsp water, and walnuts to a small non-stick pan over medium-high heat. Cook, stirring constantly, until walnuts are coated in a sticky glaze, 3-5 minutes. Sugar will melt and caramelize walnuts. AS soon as walnuts are coated in a dark brown glaze, transfer to a plate immediately to prevent burning.
Make the vinaigrette. Whisk garlic (to taste), 1 tbsp. lemon juice, champagne vinegar, half the parsley (reserve remaining for garnish), 2 tbsp. olive oil, 1/2 tsp. salt and a pinch of pepper in a small bowl.
Assemble the salad. Add dressing, baby arugula, and red cabbage to bowl with quinoa and toss to combine. Place salad on a plate. Garnish with candied walnuts, apricots, blue cheese, remaining parsley, add lemon zest.