Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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

about 1 cup
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.

2 1/2 starch, 2 vegetable, 1/2 lean protein, 1 1/2 fat