Quinoa Salad with Dried Apricots & Baby Spinach

Num! Swapped in romaine and cukes. Love the spices and sweet.

Great make ahead dishThe combination of flavors is very palate pleasing. Pros: Delicious and nutritious

Great make ahead dish The combination of flavors is very palate pleasing. Pros: Delicious and nutritious

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

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

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.

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.