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.
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INGREDIENTS
NutritionFOR THE DRESSING
- 1⁄4cup lemon juice
- 2tablespoons nonfat plain yogurt
- 1 1⁄2teaspoons honey
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon ground cinnamon
- 1⁄4teaspoon ground ginger
- 1⁄4cup extra-virgin olive oil
- 1⁄4
-
FOR THE SALAD
- 1
- 2teaspoons extra-virgin olive oil
- 2
- 1⁄2cup dried apricot, coarsely chopped
- 2cups water
- 1⁄4teaspoon salt
- 2⁄3cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
- 1
- 1
- 8cups Baby Spinach
- 1⁄4cup sliced almonds, toasted (see Tip)
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DIRECTIONS
- 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.
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