Recipe: Quinoa Salad with Dried Apricots and Baby Spinach

Ayesha Rollinson has provided us with the recipe for this month! She is an Engineer, Professional Triathlete and  Performance Coach living and working in Toronto.   

Active prep time is 30 minutes, Total time is 45 minutes.
Ingredientsquinoa and apricots

  • 1 cup quinoa
  • 2 teaspoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup dried apricots, coarsely chopped
  • 2 cups water
  • ¼ teaspoon salt
  • 2/3 cup Moroccan-spiced Lemon Dressing, divided
  • 1 cup cherry tomatoes or grape tomatoes, halved
  • 1 small red onion, chopped
  • 8 cups baby spinach or Swiss chard
  • ¼ cup sliced almonds, toasted
Directions 
  1. 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.
  2. 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, 3-4 minutes. Add water and salt; bring to a boil. Reduce heat to med-low and simmer uncovered, until the quinoa is tender and the liquid id absorbed, 15-18 minutes.
  3. Meanwhile, make Moroccan-Spiced Lemon Dressing. Transfer the quinoa to a medium bowl and toss with 2/3 cup of the dressing. Let cool for 10 minutes.
  4. 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 almond.

For the Moroccan-Spiced Lemon Dressing:

Ingredients

  • 1/4 cup lemon juice
  • 2 tablespoons nonfat plain yogurt
  • 1 1/2 teaspoon honey
  • 1/4 teaspoon ground cumin, cinnamon and giner
  • 1/4 cup extra virgin olive oil

Directions

  1. Whisk all ingredients in a bowl ,except the extra virgin olive oil, until all blended.
  2. Slowly whisk in ¼ cup extra-virgin olive oil so the dressing becomes smooth and emulsified.
  3. Season with ¼ teaspoons salt and freshly ground pepper to taste.

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