Quinoa Salad with Dried Apricots and Baby Spinach

Serving Size
1 cup
4 cups
Quinoa Salad with Dried Apricots and Baby Spinach

Nutrition Information

Calories 446
Fat 23 g
Saturated fat 3 g
Carbs 50 g
Fiber 23 g
Sugar 16 g
Protein 12 g
Health Benefit

Independence Live Recipe


Moroccan-Spiced Lemon Dressing
1 1/12 tsp.
1/4 tsp.
1/4 tsp.
Add to Shopping List
  1. Prepare dressing: Whisk ingredients except oil in bowl until blended. Slowly whisk in ¼ cup oil. Season with salt and pepper.
  2. Toast quinoa in dry skillet over medium heat a few minutes. Transfer to sieve; rinse thoroughly.
  3. Heat 2 tsp. oil in medium saucepan over medium heat. Add and stir garlic.
  4. Add apricots and quinoa; continue cooking, stirring often.
  5. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer 15 to 18 minutes.
  6. Transfer quinoa to a bowl and toss with ⅓ cup of the dressing. Let cool down for 10 minutes.
  7. 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.