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Categories:
dressing lemon juice nonfat plain yogurt honey ground cumin ground cinnamon ground ginger extra-virgin olive oil salt fresh ground pepper Salad quinoa extra-virgin olive oil garlic dried apricot water salt salad dressing cherry tomatoes red onion spinach almonds
Viewed: 70 - Published at: 5 years agoIngredients
- FOR THE DRESSING
- 1/4 cup lemon juice
- 2 tablespoons nonfat plain yogurt
- 1 1/2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt (or to taste)
- fresh ground pepper, to taste
- FOR THE SALAD
- 1 cup quinoa (see Ingredient note)
- 2 teaspoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup dried apricot, coarsely chopped
- 2 cups water
- 1/4 teaspoon salt
- 2/3 cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
- 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
- 1 small red onion, chopped
- 8 cups Baby Spinach
- 1/4 cup sliced almonds, toasted (see Tip)
Method
- TO PREPARE THE DRESSING:
- Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
- Slowly whisk in oil so that the dressing becomes smooth and emulsified.
- Season with salt and pepper.
- 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.
- 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.
- Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon 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.
- 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.
- INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. 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.
