2/3 cup Moroccan-Spiced Lemon Dressing, (see recipe), divided
1 cup cherry tomatoes, or grape tomatoes, halved
1 small red onion, chopped
8 cups baby spinach
1/4 cup sliced almonds, toasted (see Tip)
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.
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.
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
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.
Make Ahead Tip- Prepare through Step 3. Cover and
refrigerate the quinoa and dressing separately for
up to 2 days.
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.
0 Out of 5 from
You can add this Quinoa Salad with Dried Apricots & Baby Spinach recipe to your own private DesktopCookbook.