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Quinoa Salad with Dried Apricots & Baby Spinach

From: EatingWell

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.

Servings: 4 servings
Prep: 30 mins
Total: 45 mins
Rated : 
 by 4 people
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)
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.
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.
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.
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
Nutrition Facts
Calories 325, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 214 mg, Carbohydrate 51 g, Fiber 7 g, Protein 11 g, Potassium 957 mg. Daily Values: Vitamin A 120%, Vitamin C 50%, Iron 30%. Exchanges: Starch 2.5,Vegetable 2,Lean Meat 0.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
toscanahines wrote:

Thanks smora

3/4/2013 05:01:22 PM Report Abuse
toscanahines wrote:

please advise where to find OR E MAil it to me @toscanahines@yahoo.comthe recipe for the dressing that we toss the salad in? Thank you

3/4/2013 04:57:36 PM Report Abuse
ajang wrote:


4/22/2012 11:16:22 AM Report Abuse
glennajblk wrote:

I agree, where is the recipe for the dressing?

4/22/2012 10:35:25 AM Report Abuse
wende.lyman wrote:

when you print the recipe it takes up 2 pages and there is no option for a 4x6 or 3x5 version.

8/2/2011 04:55:22 PM Report Abuse
sablegrocks wrote:

Thank you smoore811. This website always does that. They write one thing and then it's just not there.

7/31/2011 11:59:09 AM Report Abuse
smoore811 wrote:

dvilas, found it! 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 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste

2/11/2010 01:30:39 PM Report Abuse

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