Quinoa Salad with Dried Apricots & Baby Spinach
Moroccan-Spiced Lemon Dressing
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.Advertisement
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.
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.
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 almonds.
Make Ahead Tip: The recipe makes 2/3 cup dressing (Step 1). Prepare through Step 4. Cover and refrigerate the quinoa salad and remaining dressing separately for up to 2 days.
2 1/2 starch, 2 vegetable, 1/2 lean protein, 1 1/2 fat