Toasted Quinoa Salad with Dried Apricots, Cherry Tomato and Baby Spinach
The quinoa salad can be prepared in advance. Toasted quinoa is cooked with garlic and chopped apricots, tossed with this Moroccan Spiced Lemon Dressing. A delicious yet nutritious salad that can be served as a side or a main course.
or other vegetable oil
minced, or more or less to taste
or to taste
|2/3 cup moroccanspiced lemon dressing, (to view the recipe, click on the link below), divided|
sliced and toasted
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 6 minutes.
Transfer to a fine sieve and rinse thoroughly.
Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, 30 seconds.
Stir in apricots and the quinoa, go on cooking, stirring often, until the quinoa has dried out and turned light golden, 3 minutes.
Add water and salt to taste, bring to a boil.
Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 18 minutes.
At the same time, make Moroccan Spiced Lemon Dressing.
Transfer the quinoa to a medium bowl and toss with ⅓ cup of the dressing. Let cool for 10 to 15 minutes.
Just before serving, add tomatoes and onion to the quinoa, toss to coat.
Toss spinach with the remaining ⅓ cup dressing in a large bowl. Divide the spinach evenly onto 4 plates.
Divide the quinoa salad evenly on the spinach and sprinkle with almonds. Serve warm or cold.
After tossing quinoa salad with dressing, cover and refrigerate the quinoa and dressing separately for up to 2 days.