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
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M Arfan
[email protected]This salad is a keeper! I'll definitely be making it again and again.
Grace Atekah
[email protected]I'm not a big fan of apricots, but they work surprisingly well in this salad.
Pnar Bman
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Santinoposttime Samlee
[email protected]I love the vibrant colors of this salad. It's so inviting and makes me want to eat it right away.
TauseefHaider Ejaz
[email protected]This salad is a great way to use up leftover quinoa. I always have some on hand, so it's easy to throw together a quick and healthy meal.
Mark Britton
[email protected]The lemon dressing is a bit too sour for my taste. I might try adding a little bit of honey or maple syrup next time.
Engineer Victor
[email protected]This salad is a hit with my family and friends. It's always the first to go at potlucks and parties.
C l e a r
[email protected]The quinoa and apricots add a nice chewy texture to the salad. It's a great way to get some extra protein and fiber.
Mary Jane Muniño
[email protected]I love how easy this salad is to make. It's perfect for busy weeknights when I don't have much time to cook.
Sarah Dulala
[email protected]The Moroccan-spiced lemon dressing is a game-changer. It adds a unique and exotic twist that elevates the entire salad.
Shahriyar Aslam
[email protected]This salad is a delightful burst of flavors! The combination of tangy lemon dressing, sweet apricots, earthy quinoa, and fresh spinach creates a perfect balance in every bite.