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Quinoa Salad with Dried Apricots & Baby Spinach

Quinoa Salad with Dried Apricots & Baby Spinach

Nutrition Facts
  • cal. (kcal) 325
Quinoa Salad with Dried Apricots & Baby Spinach
  • Makes: 4 servings
  • Prep: 30 mins
  • Start to Finish: 45 mins
  • Carb Grams Per Serving: 51

Ingredients

  • 1 cup quinoa, (see Ingredient note)
  • 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 cup Moroccan-Spiced Lemon Dressing, (recipe follows), divided
  • 1 cup cherry tomatoes, or grape tomatoes, halved
  • 1 small red onion, chopped
  • 8 cups baby spinach
  • 1/4 cup sliced almonds, toasted (see Tip)

Directions

  1. 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.
  2. Heat 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.
  3. Meanwhile, make Moroccan-Spiced Lemon Dressing. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.
  4. 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.
  5. Tips: Ingredient note: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
  6. Tips: To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
  7. Tips: MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.

Morrocan-Spiced Lemon Dressing

Ingredients

  • 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
  • Freshly ground pepper, to taste

Directions

  1. Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 325 cal., 10 g total fat (1 g sat. fat), 214 mg sodium, 51 g carb. (7 g fiber), 11 g pro.

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