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20 minute dinner recipes

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Quinoa Salad with Dried Apricots & Baby Spinach


From EatingWell:  Summer 2003, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 45 minutes


Moroccan-Spiced Lemon Dressing



  1. To prepare dressing: Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in 1/4 cup oil so the dressing becomes smooth and emulsified. Season with salt and pepper.
  2. To prepare salad: 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.
  3. Heat 2 teaspoons 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.
  4. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.
  5. 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 almonds.


Per serving : 446 Calories; 23 g Fat; 3 g Sat; 14 g Mono; 0 mg Cholesterol; 50 g Carbohydrates; 12 g Protein; 15 g Fiber; 363 mg Sodium; 983 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 2 vegetable, 1/2 lean protein, 1 1/2 fat

Tips & Notes