• 4servings
  • 45minutes
  • 325calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B12, C, E, P
MineralsCopper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup quinoa (see Ingredient note)

  2. 2 teaspoons extra-virgin olive oil

  3. 2 cloves garlic , minced

  4. 1/2 cup dried apricots , coarsely chopped

  5. 2 cups water

  6. 1/4 teaspoon salt

  7. 2/3 cup Moroccan- Spiced Lemon Dressing (recipe follows), divided

  8. 1 cup cherry tomatoes or grape tomatoes, halved

  9. 1 small red onion , chopped

  10. 8 cups baby spinach

  11. 1/4 cup sliced almonds , toasted (see Tip)

Instructions Jump to Ingredients ↑

  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. 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. 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. Related Recipe: Moroccan-Spiced Lemon Dressing


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