Quinoa Salad with Dried Apricots & Baby Spinach

http://www.eatingwell.com/recipes/quinoa_salad_with_dried_apricots_baby_spinach.html

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 | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 1 cup quinoa, (see Ingredient note)
• 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)

Preparation

1. 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.
2. 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.
3. 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.
4. 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.

Nutrition

Per serving : 325 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 51 g Carbohydrates; 11 g Protein; 7 g Fiber; 214 mg Sodium; 957 mg Potassium

3 Carbohydrate Serving

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

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.

• Ingredient note: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
• To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.