Quinoa Salad With Dried Apricots Baby Spinach from Eatingwell Recipe

How to make it

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• Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.
• Transfer to a fine sieve and rinse thoroughly.
• Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute.
• Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
• Meanwhile, make Moroccan-Spiced Lemon Dressing. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.
• Just before serving, add tomatoes and onion to the quinoa; toss to coat.
• Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates.
• Mound the quinoa salad on the spinach and sprinkle with almond
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• DRESSING
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• 1/4 cup lemon juice
• 2 tablespoons nonfat plain yogurt
• 1 1/2 teaspoons honey
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.