Toasted Quinoa Salad with Dried Apricots, Cherry Tomato and Baby Spinach Recipe

Name: Toasted Quinoa Salad with Dried Apricots, Cherry Tomato and Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 1/2 teaspoons olive oil or other vegetable oil; 3 cloves garlic minced, or more or less to taste; 1/2 cup apricots, dried coarsely chopped; 2 cups water; 1/4 teaspoon salt or to taste; 1 cup cherry tomatoes halved; 1 each red onion small, chopped; 8 cups baby spinach; 1/4 cup almonds sliced and toasted

Servings: persons

1 cup quinoa
2 1/2 teaspoons olive oil or other vegetable oil
3 cloves garlic minced, or more or less to taste
1/2 cup apricots, dried coarsely chopped
2 cups water
1/4 teaspoon salt or to taste
1 cup cherry tomatoes halved
1 each red onion small, chopped
8 cups baby spinach
1/4 cup almonds sliced and toasted

1
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 6 minutes.
2
Transfer to a fine sieve and rinse thoroughly.
3
Heat oil in a medium saucepan over medium heat.
4
Add garlic and cook, stirring constantly, until golden, 30 seconds.
5
Stir in apricots and the quinoa, go on cooking, stirring often, until the quinoa has dried out and turned light golden, 3 minutes.
6
Add water and salt to taste, bring to a boil.
7
Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 18 minutes.
8
At the same time, make Moroccan Spiced Lemon Dressing.
9
Transfer the quinoa to a medium bowl and toss with 13 cup of the dressing.
10
Let cool for 10 to 15 minutes.
11
Just before serving, add tomatoes and onion to the quinoa, toss to coat.
12
Toss spinach with the remaining 13 cup dressing in a large bowl.
13
Divide the spinach evenly onto 4 plates.
14
Divide the quinoa salad evenly on the spinach and sprinkle with almonds.
15
Serve warm or cold.
16
After tossing quinoa salad with dressing, cover and refrigerate the quinoa and dressing separately for up to 2 days.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup quinoa, 2 1/2 teaspoons olive oil or other vegetable oil, 3 cloves garlic minced, or more or less to taste, 1/2 cup apricots, dried coarsely chopped, and more.

Yes, Toasted Quinoa Salad with Dried Apricots, Cherry Tomato and Baby Spinach falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Toasted Quinoa Salad with Dried Apricots, Cherry Tomato and Baby Spinach

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