Recipe

Quinoa Salad With Dried Apricots Baby Spinach From Eatingwell Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. Prep:15m Cook:15m Servings:4	Mystic_rive
	low calorie high fiber low sodium low sat fat high potassium heart healthy

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Ingredients

1 cup quinoa 2 teaspoons extra-virgin olive oil

2 cloves garlic, minced

1/2 cup dried apricots, coarsely chopped

2 cups water

1/4 teaspoon salt

2/3 cup Moroccan-Spiced Lemon Dressing (recipe follows), divided

1 cup cherry tomatoes or grape tomatoes, halved

1 small red onion, chopped

8 cups baby spinach

1/4 cup sliced almonds, toasted (see Tip)

Directions

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.

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Comments

uhannigan 1 year, 9 months ago said:
Sounds wonderful. I must try this one. Thanks.

invisiblechef 1 year, 9 months ago said:
This is awesome, thanks so much!

lor 1 year, 2 months ago said:
Oh my gosh this sounds AWESOME! We love quinoi in my family and I'm always looking for different recipes. Thanks so much for posting this "5" fork winner.

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