Spinach And Quinoa Salad With Dried Apricots Recipes

QUINOA WILTED SPINACH SALAD

Quinoa Wilted Spinach Salad image

Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! -Sharon Ricci, Mendon, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 cups water
1 cup quinoa, rinsed
1 package (6 ounces) fresh baby spinach, torn
1/2 cup dried cranberries
DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 green onion, finely chopped
1/2 cup chopped pecans, toasted

Steps:

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

Nutrition Facts : Calories 171 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS

Spinach-Quinoa Salad With Cherries and Almonds image

Haven't tried this yet, but it looks delicious. Can also use either couscous or bulgur, if you like. Cooking time includes chilling the completed salad in the refrigerator for 30 minutes to allow the flavors to develop. From VT July/Aug 2006

Provided by Annisette

Categories Cherries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup sliced almonds
3 cups water, salted (to cook quinoa)
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded, and chopped into 1/2 inch dice (about 1 1/2 cups)
1 (15 ounce) can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced (about 2 tsp)

Steps:

Preheat oven to 350°F.
Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown. Cool.
Bring 3 cups salted water to boil in pot over med-high heat. Stir in quinoa. Reduce heat to medium low and simmer, covered, 15 minutes or until all liquid is absorbed.
Remove pot from heat and allow to cool, covered.
Lay 5 or 6 spinach leaves on top of one another on a cutting board. Roll tightly into a cylinder. Slice into slivers. Repeat with remaining spinach.
In large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
In small bowl, whisk together yogurt, olive oil, lemon juice, and garlic. Pour yogurt mixture over salad, and toss to coat.
Season with salt and pepper, to taste.
Chill the salad for 30 minutes to allow the flavors to develop.
Serve.

Nutrition Facts : Calories 401.6, Fat 14.3, SaturatedFat 1.7, Cholesterol 0.6, Sodium 240.1, Carbohydrate 59.4, Fiber 8.2, Sugar 8.8, Protein 12.6

SPINACH SALAD WITH APRICOT VINAIGRETTE

Spinach Salad with Apricot Vinaigrette image

Make and share this Spinach Salad with Apricot Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (10 ounce) package fresh Baby Spinach
1 pint grape tomatoes, halved
1 small purple onion, thinly sliced
1/2 cup chopped dried apricot
1 (4 ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped toasted pecans
1/3 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
2 tablespoons apricot jam
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground pepper

Steps:

To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
To make salad: Add all salad ingredients to a large bowl; toss to mix.
Drizzle Apricot Vinaigrette over salad; toss to coat.
Season to taste with salt/pepper if needed.

Nutrition Facts : Calories 362.1, Fat 29.6, SaturatedFat 6.8, Cholesterol 15, Sodium 337.9, Carbohydrate 21.1, Fiber 5.9, Sugar 12.2, Protein 8

APRICOT SPINACH SALAD

Apricot Spinach Salad image

This is such an easy salad yet it is so full of flavor. The vinaigrette add a great flavor to the spinach and apricots.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 package (10 ounces) fresh baby spinach
1 cup canned apricot halves, drained and sliced
1/2 cup golden raisins
1/2 cup raspberry vinaigrette
1 teaspoon grated lemon zest

Steps:

In a large salad bowl, combine the spinach, apricots and raisins. Drizzle with vinaigrette and sprinkle with lemon zest; toss to coat.

Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.

QUINOA SALAD WITH DRIED FRUIT AND NUTS

Quinoa Salad with Dried Fruit and Nuts image

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Provided by NATALIE17

Categories Salad Grains Quinoa Salad Recipes

Time 2h

Yield 10

Number Of Ingredients 13

Ingredients

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g

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