Quinoa Salad with Dried Apricots & Baby Spinach
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.
Moroccan-Spiced Lemon Dressing
- 1/4 cup lemon juice
- 2 tablespoons nonfat plain yogurt
- 1 1/2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 cup quinoa
- 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 Moroccan-Spiced Lemon Dressing, divided
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 small red onion, chopped
- 8 cups baby spinach
- 1/4 cup sliced almonds, toasted
- 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.
- 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.
Tips & Notes
- 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.
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.
Nutrition Bonus: Vitamin A (135% daily value), Vitamin C (50% dv), Folate (38% dv), Magnesium (35% dv), Potassium (28% dv), Iron (27% dv), Zinc (19% dv)
Carbohydrate Servings: 3
Exchanges: 2 1/2 starch, 2 vegetable, 1/2 lean protein, 1 1/2 fat
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- Total Time
- 45 minutes or less
- Preparation/ Technique
- Ease of Preparation