Quinoa Salad with Dried Apricots & Baby Spinach

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This spicy salad with little jewels of dried apricot in the mix would be welcome for lunch or a simple weekday dinner. This salad is high in gluten-free, high in  fiber, low in calorie.


Quinoa Salad with Dried Apricots & Baby Spinach
Serves 4
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
  1. Moroccan-Spiced Lemon Dressing
  2. ¼ cup lemon juice
  3. 2 tablespoons nonfat plain yogurt
  4. 1½ teaspoons honey
  5. ¼ teaspoon ground cumin
  6. ¼ teaspoon ground cinnamon
  7. ¼ teaspoon ground ginger
  8. ¼ cup extra-virgin olive oil
  9. ¼ teaspoon salt, or to taste
  10. Freshly ground pepper to taste
  11. Salad
  12. 1 cup quinoa
  13. 2 teaspoons extra-virgin olive oil
  14. 2 cloves garlic, minced
  15. ½ cup dried apricots, coarsely chopped
  16. 2 cups water
  17. ¼ teaspoon salt
  18. ⅔ Moroccan-Spiced Lemon Dressing
  19. 1 cup cherry tomatoes or grape tomatoes, halved
  20. 1 small red onion, chopped
  21. 8 cups baby spinach
  22. ¼ cup sliced almonds, toasted
  1. To prepare dressing: Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in ¼ cup oil so the dressing becomes smooth and emulsified. Season with salt and pepper.
  2. To prepare 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.
  3. Heat 2 teaspoons 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.
  4. Transfer the quinoa to a medium bowl and toss with ⅓ cup of the dressing. Let cool for 10 minutes.
  5. 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 among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.
  6. Tip: The recipe makes ⅔ cup dressing (Step 1). Prepare through Step 4. Cover and refrigerate the quinoa salad and remaining dressing separately for up to 2 days.
  1. Nutrition per serving - 1 cup
  2. Calories - 446
  3. Carbohydrates - 50g
  4. Fat - 23g
  5. Protein - 12g
JayashreePrakashFitness http://jayashreeprakash.com/


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