Moroccan-Spiced Lemon Dressing and Quinoa-Apricot - Spinach Salad

Name: Moroccan-Spiced Lemon Dressing and Quinoa-Apricot - Spinach Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 0.25 cup lemon juice; 2 tbsp nonfat plain yogurt; 1.5 tsp honey; 0.25 tsp ground cumin; 0.25 tsp ground cinnamon; 0.25 tsp ground ginger; 0.25 cup extra-virgin olive oil; 0.25 tsp salt; fresh ground pepper; 1 cup quinoa; 2 tsp extra-virgin olive oil; 2 garlic cloves; 0.5 cup dried apricot; 2 cup water; 0.25 tsp salt; 0.667 cup prepared salad dressing; 1 cup cherry tomatoes; 1 small red onion; 8 cup Baby Spinach; 0.25 cup sliced almonds

A dressing of quinoa, apricot and spinach, seasoned with cumin and cinnamon and simmered on the stove. It's finished with almonds.

35 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
To prepare the dressing:. Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
2
Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.
3
To prepare the salad:. 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.
5 min
4
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.
5
Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
10 min
6
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.
7
SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
8
Toasting this grain before simmering enhances its flavor. 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.
3 min