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Toasted Quinoa Salad with Dried Apricots, Cherry Tomato & Baby Spinach

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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.

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup quinoa
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2 ½ teaspoons olive oil
or other vegetable oil
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3 cloves garlic
minced, or more or less to taste
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½ cup apricots, dried
coarsely chopped
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2 cups water
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¼ teaspoon salt
or to taste
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2/3 cup moroccanspiced lemon dressing, (to view the recipe, click on the link below), divided
1 cup cherry tomatoes
halved
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1 red onion
small, chopped
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8 cups baby spinach
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¼ cup almonds
sliced and toasted
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Ingredients

Amount Measure Ingredient Features
237 ml quinoa
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13 ml olive oil
or other vegetable oil
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3 cloves garlic
minced, or more or less to taste
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118 ml apricots, dried
coarsely chopped
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473 ml water
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1.3 ml salt
or to taste
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2/3 cup moroccanspiced lemon dressing, (to view the recipe, click on the link below), divided
237 ml cherry tomatoes
halved
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1 each red onion
small, chopped
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1.9 l baby spinach
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59 ml almonds
sliced and toasted
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 26029% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 171mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 18%
Sugars g
Protein 17g
Vitamin A 8% Vitamin C 20%
Calcium 8% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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