This spicy salad with little jewels of dried apricot in the mix would be welcome for lunch or a simple weekday dinner.

Jim Romanoff
Source: EatingWell Magazine, Summer 2003




Moroccan-Spiced Lemon Dressing


Instructions Checklist
  • 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.


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.

Nutrition Facts

446 calories; protein 11.6g; carbohydrates 50.2g; dietary fiber 15.2g; sugars 16g; fat 23.2g; saturated fat 2.6g; cholesterol 0.2mg; vitamin a iu 6739.5IU; vitamin c 29.9mg; folate 151.1mcg; calcium 132.4mg; iron 4.8mg; magnesium 140.2mg; potassium 984.4mg; sodium 362.5mg; thiamin 0.2mg; added sugar 2g.

Reviews (6)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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 Cons: none Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Num! Swapped in romaine and cukes. Love the spices and sweet. Read More
Rating: 4 stars
Great make ahead dish The combination of flavors is very palate pleasing. Pros: Delicious and nutritious Read More
Rating: 5 stars
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. Read More