Quinoa Salad with Dried Apricots & Baby Spinach - 7 pts xp

[Guest guest]

@@@@@

Quinoa Salad with Dried Apricots & Baby Spinach - 7

pts

1 cup quinoa (see Ingredient note)

2 teaspoons extra-virgin olive oil

2 cloves garlic, minced

1/2 cup dried apricots, coarsely chopped

2 cups water

1/4 teaspoon salt

2/3 cup Moroccan-Spiced Lemon Dressing (recipe

follows), divided

1 cup cherry tomatoes or grape tomatoes, halved

1 small red onion, chopped

8 cups baby spinach

1/4 cup sliced almonds, toasted (see Tip)

 

 

 

 

1. 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.

2. 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.

3. Meanwhile, make Moroccan-Spiced Lemon Dressing.

Transfer the quinoa to a medium bowl and toss with 1/3

cup of the dressing. Let cool for 10 minutes.

4. 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.

 

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

 

Tips: 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.

 

 

Per serving: 325 calories; 10 g fat (1 g sat, 5 g

mono); 0 mg cholesterol; 51 g carbohydrate; 11 g

protein; 7 g fiber; 214 mg sodium.

Nutrition bonus: Vitamin A (120% daily value), Vitamin

C (50% dv), Folate (32% dv), Iron (30% dv), Potassium

(25% dv).

 

3 Carbohydrate Servings

Exchanges: 2 1/2 starch, 2 vegetable, 1/2 lean

protein, 1 1/2 fat

 

Source: EatingWell This Week

Formatted by Chupa Babi in MC: 06.26.07

 

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.

 

 

 

-----

@@@@@

Moroccan-Spiced Lemon 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

Freshly ground pepper to taste

 

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.

 

Makes about 2/3 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per tablespoon: 54 calories; 5

g fat (1 g sat, 4 g mono); 0 mg cholesterol; 2 g

carbohydrate; 0 g protein; 0 g fiber; 56 mg sodium.

 

MAKE AHEAD TIP: Cover and refrigerate for up to 2

days.

 

Source: EatingWell This Week

Formatted by Chupa Babi in MC: 06.26.07

 

This dressing is inspired by the flavors of North

Africa and is good drizzled on mixed green salads as

well as grain salads.

-----

 

 

 

 

 

 

 

______________________________\

____

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and

lay it on us. http://surveylink./gmrs/_panel_invite.asp?a=7