Quinoa Salad with Dried Apricots and Baby Spinach
Independence Live Recipe
Serving Size
1 cup
Servings
4 cups
Ingredients
Salad
1 cup
dry quinoa
2 tsp.
extra virgin olive oil
2
garlic clove, minced
1/2 cup chopped
dried apricots
2 cups
water
1/4 tsp.
salt
1 cup halved
grape tomatoes
1 chopped
small red onion, peeled
8 cups
baby spinach leaves
1/4 cups
sliced almonds, toasted
2/3
Moroccan-spiced dressing
Moroccan-Spiced Lemon Dressing
1/4 cup
lemon juice
2 tbsp.
non-fat Greek yogurt
1 1/12 tsp.
honey
1/4 tsp.
cumin
1/4 tsp.
cinnamon
1/4 tsp.
ground ginger
1/4 cup
extra virgin olive oil
Directions
- Prepare dressing: Whisk ingredients except oil in bowl until blended. Slowly whisk in ¼ cup oil. Season with salt and pepper.
- Toast quinoa in dry skillet over medium heat a few minutes. Transfer to sieve; rinse thoroughly.
- Heat 2 tsp. oil in medium saucepan over medium heat. Add and stir garlic.
- Add apricots and quinoa; continue cooking, stirring often.
- Add water and salt; bring to a boil. Reduce heat to medium-low and simmer 15 to 18 minutes.
- Transfer quinoa to a bowl and toss with ⅓ cup of the dressing. Let cool down for 10 minutes.
- Just before serving, add tomatoes and onion to quinoa; toss to coat. Combine spinach with remaining dressing in bowl. Layer quinoa salad on spinach; sprinkle with almonds, if desired.
Nutrition Information
| Saturated fat | 3 g |
| Protein | 12 g |
| Fiber | 23 g |
| Fat | 23 g |
| Carbs | 50 g |
| Calories | 446 |
| Sugar | 16 g |