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Quinoa Salad with Dried Apricots & Baby Spinach

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

Your rating: None Average: 4.2 (45 votes)

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.



READER'S COMMENT:
"I made this recipe for the first time 2 years ago when introduced to it by a friend and fell in love! It's so easy, so tasty, and very good for you. The measurements for the most part seem to work. I do agree about 8 cups being a bit...
Quinoa Salad with Dried Apricots & Baby Spinach

6 Reviews for Quinoa Salad with Dried Apricots & Baby Spinach

04/26/2010

This was a terrific dish. I used about half the spinach called for and the same amount of dressing, and that seemed to come out about right - I'd make more dressing if I were going to do a full 8 cups of spinach. I also only used 1/2 of a medium-sized red onion. In the dressing, I left out the yogurt because my dinner companion does not like it. Otherwise I followed the recipe.

I'm a little skeptical that the first step of toasting the quinoa made a difference; I plan to try again without that, just to save time. Toasting the sliced almonds definitely did make a difference, though, and they really added to the flavor of the dish.

My results might have been improved by the fact that instead of pre-ground cumin from the store, I used my personal stash of cumin, which was cumin seeds that I had toasted and ground a few months ago. It makes the cumin much more flavorful. I also used fresh lemon juice.

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