Quinoa Salad with Dried Apricots & Baby Spinach

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

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 Recipe

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5 Reviews for Quinoa Salad with Dried Apricots & Baby Spinach

03/03/2012

Anonymous

Recommends this recipe

Best Quinoa Salad Ever!

This is one of the best salads I have ever eaten. I want to eat primarily vegetarian but have alwasy found the recipes to be bland. This has inspired me to seek out more vegetarian dishes that are as flavorful as this. I agree with other reviewers: The dressing makes it!!!

Pros: Fresh, tasty, easy to prepare

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12/19/2011

jamie.staceysimpson

Recommends this recipe

Very Yummy & Satisfying!

My Mom, husband & I loved this recipe. I used chicken broth instead of water, sauteed the red onion with the garlic & used golden raisens instead of apricots. Did not use quite so much spinach & put a little extra honey in the dressing. Topped with toasted walnuts instead of almonds. This really is a great quinoa recipe! We loved it!

Pros: rather easy to put together

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05/07/2011

kelcron7

Recommends this recipe

Very Good!

I pretty much made the quinoa as written except used chicken broth instead of water to cook it, did not use almonds, and used 3 green onions instead of a small onion. I placed a half cup of quinoa (without dressing) on a half cup of spinach and 10 halved grape tomatoes. I put 2 Tbsp. dressing on each portion (made 6). I calculated each portion was only 175 cals and it is so so good! The dressing makes it. Thanks.

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08/11/2010

Anonymous

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 much and I also only use 1/2 a red onion (it can be overpowering with the whole), but after awhile you can just eyeball everything to your liking and it will work out just fine. Sometimes I use mixed greens with spinach for variety, but that's more of a preference thing. I've also added red quinoa to the mix, which also worked out well. I also don't use all of the dressing, but will sometimes use it with leftovers to moisten the quinoa mixture -- again, that's just preference. All in all, it's definitely a favorite in our household and a perfect summertime salad. Enjoy!

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04/26/2010

kemnyc

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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