Moroccan Spiced Lemon Dressing And Quinoa Apricot Spinach Salad Recipes

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MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD



Moroccan-Spiced Lemon Dressing and Quinoa-Apricot -Spinach Salad image

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.

Provided by kitty.rock

Categories     Salad Dressings

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 20

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
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)

Steps:

  • 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.

Nutrition Facts : Calories 484.7, Fat 25.6, SaturatedFat 4, Cholesterol 24.4, Sodium 672.6, Carbohydrate 57.1, Fiber 6.6, Sugar 17.9, Protein 12

MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH



Moroccan Quinoa Salad With Sweet Potato and Spinach image

This colourful take on a classic quinoa salad is the perfect dish for your next summer get together. It's easy to make in the kitchen and is a healthy alternative to your usual barbecue sides.

Provided by Mary Jenny

Categories     Moroccan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 sweet potato, peeled and chopped
1/2 cup almond breeze unsweetened vanilla
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon each salt & freshly ground black pepper
2 tablespoons olive oil
1/4 teaspoon each salt & freshly ground black pepper
2 cups cooked quinoa
2 cups fresh Baby Spinach
1/4 cup diced red onion
1/4 cup sliced dried apricot
1/4 cup sliced natural almonds
1/4 cup pomegranate seeds (arils)
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 400°F (200°C).
  • To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
  • Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
  • Bake in oven for about 30 minutes or until fork-tender. Let cool.
  • Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
  • Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.

Nutrition Facts : Calories 485.7, Fat 26.9, SaturatedFat 3.2, Sodium 83.6, Carbohydrate 41.1, Fiber 6.4, Sugar 11.6, Protein 7.7

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