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

1. 1

   Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 6 minutes.

2. 2

   Transfer to a fine sieve and rinse thoroughly.

3. 3

   Heat oil in a medium saucepan over medium heat.

4. 4

   Add garlic and cook, stirring constantly, until golden, 30 seconds.

5. 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. 6

   Add water and salt to taste, bring to a boil.

7. 7

   Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 18 minutes.

8. 8

   At the same time, make Moroccan Spiced Lemon Dressing.

9. 9

   Transfer the quinoa to a medium bowl and toss with 13 cup of the dressing.

10. 10

    Let cool for 10 to 15 minutes.

11. 11

    Just before serving, add tomatoes and onion to the quinoa, toss to coat.

12. 12

    Toss spinach with the remaining 13 cup dressing in a large bowl.

13. 13

    Divide the spinach evenly onto 4 plates.

14. 14

    Divide the quinoa salad evenly on the spinach and sprinkle with almonds.

15. 15

    Serve warm or cold.

16. 16

    After tossing quinoa salad with dressing, cover and refrigerate the quinoa and dressing separately for up to 2 days.

* Per serving · 4 servings · Values may vary.