Quinoa Salad with Dried Apricots & Baby Spinach

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

Your rating: None Average: 4.2 (50 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.

"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

Makes: 4 servings, about 1 cup each

Active Time:

Total 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


  1. 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.
  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 1/3 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 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

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner