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Quinoa Salad with Dried Apricots and Baby Spinach

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Exps47003 THHC1785930D55B

Description Edit

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.

Ingredients Edit

Directions Edit

  1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.
  2. Transfer to a fine sieve and rinse thoroughly.
  3. Heat oil in a medium saucepan over medium heat.
  4. Add garlic and cook, stirring constantly, until golden, about 1 minute.
  5. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes.
  6. Add water and salt; bring to a boil.
  7. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
  8. Meanwhile, make Moroccan-spiced Lemon Dressing.
  9. Transfer the quinoa to a medium bowl and toss with ⅓ cup of the dressing.
  10. Let cool for 10 minutes.
  11. Just before serving, add tomatoes and onion to the quinoa; toss to coat.
  12. Toss spinach with the remaining ⅓ cup dressing in a large bowl.
  13. Divide the spinach among 4 plates.
  14. Mound the quinoa salad on the spinach and sprinkle with almonds.

Notes Edit

  1. Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
  2. Prepare through Step 8. Cover and refrigerate the quinoa and dressing separately for up to 2 days.

Nutritional information Edit

Per serving:

  • 325 calories | 10 g fat (1 g sat, 5 g mono) | 0 mg cholesterol | 51 g carbohydrate | 11 g protein | 7 g fiber | 214 mg sodium.
  • Nutrition bonus: Vitamin A (120% daily value) | Vitamin C (50% dv) | Folate (32% dv) | Iron (30% dv) | Potassium (25% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch | 2 vegetable | ½ lean protein | 1½ fat
  • 7 pts

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