Best 2 Moroccan Spiced Lemon Dressing And Quinoa Apricot Spinach Salad Recipes
Welcome to the realm of culinary delight, where flavors dance and textures intertwine to create a masterpiece known as "Moroccan Spiced Lemon Dressing and Quinoa Apricot Spinach Salad". This vibrant dish is a symphony of tastes, textures, and colors that will tantalize your palate and leave you craving more. Get ready to embark on a journey of culinary exploration as we unveil the secrets behind this extraordinary recipe, guiding you through the process of creating a dish that will impress your friends and family.
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MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD
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. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.
Provided by kitty.rock
Categories Salad Dressings
Time 35m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 484.7, Fat 25.6, SaturatedFat 4, Cholesterol 24.4, Sodium 672.6, Carbohydrate 57.1, Fiber 6.6, Sugar 17.9, Protein 12
MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH
This colourful take on a classic quinoa salad is the perfect dish for your next summer get together. It's easy to make in the kitchen and is a healthy alternative to your usual barbecue sides.
Provided by Mary Jenny
Categories Moroccan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F (200°C).
- To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
- Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
- Bake in oven for about 30 minutes or until fork-tender. Let cool.
- Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
- Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.
Nutrition Facts : Calories 485.7, Fat 26.9, SaturatedFat 3.2, Sodium 83.6, Carbohydrate 41.1, Fiber 6.4, Sugar 11.6, Protein 7.7
Tips:
- Prep the Dressing First: Making the dressing ahead of time allows the flavors to meld and develop. This also saves time when assembling the salad later.
- Use Fresh Ingredients: The fresher the ingredients, the better the salad will taste. Look for ripe, in-season fruits and vegetables.
- Don't Overdress the Salad: A little dressing goes a long way. Too much dressing can overwhelm the other ingredients and make the salad soggy.
- Add Nuts or Seeds for Crunch: Nuts and seeds add a nice crunch and extra flavor to the salad. Try toasted almonds, walnuts, pecans, or sunflower seeds.
- Serve Immediately: Quinoa salad is best served immediately after it is made. The quinoa will start to absorb the dressing and become soggy if it sits for too long.
Conclusion:
This Moroccan-Spiced Lemon Dressing and Quinoa-Apricot-Spinach Salad is a delicious and refreshing side dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at the table. With its vibrant colors and textures, this salad is also a feast for the eyes. So next time you're looking for a healthy and flavorful salad, give this recipe a try.
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