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
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique