Moroccan-Spiced Lemon Dressing And Quinoa-Apricot -Spinach Salad - cooking recipe

Ingredients
    FOR THE DRESSING
    1/4 cup lemon juice
    2 tablespoons nonfat plain yogurt
    1 1/2 teaspoons honey
    1/4 teaspoon ground cumin
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 cup extra-virgin olive oil
    1/4 teaspoon salt (or to taste)
    fresh ground pepper, to taste
    FOR THE SALAD
    1 cup quinoa (see Ingredient note)
    2 teaspoons extra-virgin olive oil
    2 garlic cloves, minced
    1/2 cup dried apricot, coarsely chopped
    2 cups water
    1/4 teaspoon salt
    2/3 cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
    1 cup cherry tomatoes or 1 cup grape tomatoes, halved
    1 small red onion, chopped
    8 cups Baby Spinach
    1/4 cup sliced almonds, toasted (see Tip)
Preparation
    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.

Leave a comment