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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killer XD
[email protected]This salad is so easy to make, and it's always a crowd-pleaser.
yun lin
[email protected]This salad is a keeper! I've made it several times and it's always a hit.
Tufazzal Hosen
[email protected]This salad is a great way to impress your friends and family. It's beautiful, delicious, and healthy.
Steve BTC
[email protected]I love how healthy this salad is. It's a great way to get my daily dose of fruits, vegetables, and whole grains.
comedy 1
[email protected]This salad is so versatile. I've made it with different types of fruit, nuts, and cheese, and it's always delicious.
Muhammad Hanifff
[email protected]I'm not a fan of spinach, so I used arugula instead. It was a great substitute.
Hafiz Azri
[email protected]This salad is a great way to use up leftover quinoa. I also added some roasted chickpeas for extra protein.
Matshediso Vinger
[email protected]I used dried apricots instead of fresh and they worked just fine. I also added a handful of chopped walnuts for extra crunch.
bd bangldash
[email protected]This salad is a great make-ahead meal. I made it on Sunday and it was still delicious on Tuesday.
Hasib Shek
[email protected]The dressing is a bit too tangy for my taste, but I love the salad itself. I'll definitely make it again with a different dressing.
Liz Tite
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and fiber.
Nyambura Sally
[email protected]I love the pop of color that the apricots add to this salad. It's a beautiful and delicious dish.
abdulrashid buhari
[email protected]This salad is a great way to use up leftover quinoa. I also added some roasted chickpeas for extra protein.
Himesh Dahal
[email protected]I'm not usually a fan of quinoa, but I really enjoyed it in this salad. The dressing is also delicious and flavorful.
egbert lawson
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved the unique flavor combination.
Rehana Khatun
[email protected]This salad is perfect for summer! The fresh apricots and lemon dressing are so refreshing.
Md Delwar Hossain
[email protected]I love how easy this salad is to make. I always have quinoa and spinach on hand, so it's a great option for a quick and healthy lunch or dinner.
Kartice Tiger23
[email protected]The dressing was amazing! I used it on a salad with grilled chicken and roasted vegetables, and it was a hit with my family.
Fific Armin
[email protected]This salad was a delightful blend of flavors and textures. The quinoa added a nutty flavor and the apricots a hint of sweetness, while the spinach and lemon dressing provided a refreshing contrast. I would definitely make this salad again.