RCI-RC.006.0098.001
Quinoa Salad with Dried Apricots and Baby Spinach
This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 teaspoons
- garlic2 clovesminced
- dried apricots½ cupcoarsely chopped
- 2 cups
- ¼ teaspoon
- Moroccan-spiced Lemon Dressing⅔ cupdivided
- cherry tomatoes or grape tomatoes1 cuphalved
- red onion1 smallchopped
- 8 cups
- sliced almonds¼ cuptoasted
Method
1
Toast the quinoa in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3-5 minutes.
2
Heat extra-virgin olive oil in the same skillet over medium heat and add minced garlic, stirring until fragrant, about 1 minute.
1 minutes
3
Add the toasted quinoa to the skillet and stir to coat with the oil and garlic.
4
Pour in water and add salt, then bring to a boil over high heat.
1 minutes
5
Reduce heat to low and stir in the coarsely chopped dried apricots.
1 minutes
6
Cover and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
15 minutes
7
Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
5 minutes
8
Transfer the cooked quinoa to a large bowl and cool to room temperature, about 10 minutes.
10 minutes
9
Stir in half of the Moroccan-spiced Lemon Dressing into the cooled quinoa and mix gently.
10
Add the halved cherry tomatoes, chopped red onion, and baby spinach to the quinoa mixture.
11
Toss gently with the remaining dressing until all ingredients are evenly coated.
12
Divide the salad among serving bowls and top each portion with toasted sliced almonds.