Back to UseMorocco
Recipesalad Vegetarian
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.
complex18 ingredients18 preparation steps
Ingredients
- lemon juice
- nonfat plain yogurt
- honey
- ground cumin
- ground cinnamon
- ground ginger
- olive oil
- salt
- fresh ground pepper
- quinoa
- garlic cloves
- dried apricot
- water
- salad dressing
- cherry tomatoes
- red onion
- baby spinach
- sliced almonds
Preparation
- 1to prepare the dressing:
- 2whisk lemon juice , yogurt , honey , cumin , cinnamon and ginger in a small bowl until blended
- 3slowly whisk in oil so that the dressing becomes smooth and emulsified
- 4season with salt and pepper
- 5to prepare the salad:
- 6toast quinoa in a dry skillet over medium heat , stirring often , until it becomes aromatic and begins to crackle , about 5 minutes
- 7transfer to a fine sieve and rinse thoroughly
- 8heat oil in a medium saucepan over medium heat
- 9add garlic and cook , stirring constantly , until golden , about 1 minute
- 10add apricots and the quinoa
- 11continue cooking , stirring often , until the quinoa has dried out and turned light golden , 3 to 4 minutes
- 12add water and salt
- 13bring to a boil
- 14reduce heat to medium-low and simmer , uncovered , until the quinoa is tender and the liquid is absorbed , 15 to 18 minutes
- 15transfer the quinoa to a medium bowl and toss with 1 / 3 cup of the moroccan-spiced lemon dressing
- 16let cool for 10 minutes
- 17just before serving , add tomatoes and onion to the quinoa
- 18toss to coat