Recipe Image

Quinoa Salad with Dried Apricots & Baby Spinach

  • 30 m
  • 45 m
Jim Romanoff
“This spicy salad with little jewels of dried apricot in the mix would be welcome for lunch or a simple weekday dinner. ”

Ingredients

    • Moroccan-Spiced Lemon Dressing
    • ¼ cup lemon juice
    • 2 tablespoons nonfat plain yogurt
    • 1½ teaspoons honey
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ cup extra-virgin olive oil
    • ¼ teaspoon salt, or to taste
    • Freshly ground pepper to taste
    • Salad
    • 1 cup quinoa
    • 2 teaspoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • ½ cup dried apricots, coarsely chopped
    • 2 cups water
    • ¼ teaspoon salt
    • ⅔ Moroccan-Spiced Lemon Dressing, divided
    • 1 cup cherry tomatoes or grape tomatoes, halved
    • 1 small red onion, chopped
    • 8 cups baby spinach
    • ¼ cup sliced almonds, toasted

Directions

  • 1 To prepare dressing: Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in ¼ 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 ⅓ 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 ⅓ 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 ⅔ cup dressing (Step 1). Prepare through Step 4. Cover and refrigerate the quinoa salad and remaining dressing separately for up to 2 days.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 11/17/2019