Quinoa Salad with Dried Apricots and Baby Spinach
Moroccan Quinoa Salad with Dried Apricots and Baby Spinach Recipe
Introduction
Quinoa Salad with Dried Apricots and Baby Spinach is a delicious and nutritious dish that combines the nutty flavor of quinoa with the sweetness of dried apricots and the freshness of baby spinach. This salad is perfect for a light lunch or as a side dish for dinner.
History
Quinoa has been cultivated in the Andes region of South America for thousands of years and was considered a sacred crop by the Incas. Dried apricots have been enjoyed for centuries in the Middle East and Central Asia. The combination of these two ingredients in a salad is a modern twist on traditional recipes.
Ingredients
- 1 cup quinoa
- 2 tsp extra-virgin olive oil
- 2 cloves garlic, minced
- 0.5 cup dried apricots, coarsely chopped
- 2 cup water
- 0.25 tsp salt
- 0.67 cup Moroccan-spiced lemon Dressing, divided
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 small red onion, chopped
- 8 cup baby spinach
- 0.25 cup sliced almonds, toasted
How to prepare
- Toast the quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.
- Transfer the quinoa to a fine sieve and rinse thoroughly.
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and cook, stirring constantly, until golden, about 1 minute.
- Add the apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes.
- Add the water and salt; bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
- Meanwhile, make the Moroccan-spiced Lemon Dressing.
- Transfer the cooked quinoa to a medium bowl and toss with 0.33 cup of the dressing.
- Let the quinoa cool for 10 minutes.
- Just before serving, add the tomatoes and onion to the quinoa; toss to coat.
- Toss the spinach with the remaining 0.33 cup of dressing in a large bowl.
- Divide the spinach among 4 plates.
- Mound the quinoa salad on top of the spinach and sprinkle with almonds.
Variations
- Add diced avocado for extra creaminess.
- Substitute dried cranberries or raisins for the dried apricots.
- Use arugula or kale instead of baby spinach.
Cooking Tips & Tricks
Toasting the quinoa before cooking helps to enhance its nutty flavor.
- Rinsing the quinoa thoroughly before cooking helps to remove any bitterness.
- Adding the dried apricots to the quinoa while it cooks allows them to rehydrate and infuse the dish with their sweet flavor.
- Tossing the quinoa salad with the dressing while it is still warm helps the flavors to meld together.
Serving Suggestions
This salad can be served as a light lunch or as a side dish for grilled chicken or fish. It pairs well with a glass of white wine or a refreshing iced tea.
Cooking Techniques
Toasting the quinoa before cooking.
- Tossing the warm quinoa with the dressing to allow the flavors to meld.
Ingredient Substitutions
Use vegetable broth instead of water for added flavor.
- Substitute pine nuts or walnuts for the sliced almonds.
Make Ahead Tips
The quinoa salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the spinach and almonds just before serving.
Presentation Ideas
Serve the salad on a bed of mixed greens for a colorful presentation. - Garnish with fresh herbs or edible flowers for a decorative touch.
Pairing Recommendations
This salad pairs well with grilled chicken, salmon, or tofu.
- Serve with a side of crusty bread or a grainy roll.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the microwave or on the stovetop until warmed through.
Nutrition Information
Calories per serving
- 380 calories per serving
Carbohydrates
- Quinoa: 39g
- Dried apricots: 19g
- Grape tomatoes: 7g
- Red onion: 10g
- Baby spinach: 1g
- Total carbohydrates per serving: 76g
Fats
- Olive oil: 7g
- Sliced almonds: 7g
- Total fats per serving: 14g
Proteins
- Quinoa: 8g
- Sliced almonds: 6g
- Total proteins per serving: 14g
Vitamins and minerals
Vitamin A: 102% DV
- Vitamin C: 45% DV
- Iron: 20% DV
- Calcium: 10% DV
Alergens
Tree nuts (almonds)
Summary
This Quinoa Salad with Dried Apricots and Baby Spinach is a nutrient-dense dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins A and C, iron, and calcium.
Summary
Quinoa Salad with Dried Apricots and Baby Spinach is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for dinner. With a combination of sweet dried apricots, nutty quinoa, and fresh baby spinach, this salad is sure to be a hit with your family and friends.
How did I get this recipe?
The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day and I had been invited to a potluck lunch by my dear friend, Margaret. As I scanned the buffet table, my eyes landed on a colorful dish that caught my attention. It was a quinoa salad with dried apricots and baby spinach, and it looked absolutely delicious.
I made my way over to Margaret, who was busy chatting with another guest. "Margaret, what is this beautiful salad?" I asked, pointing to the dish.
She smiled and replied, "Oh, that's my quinoa salad recipe. I learned it from a friend of mine a few years ago. It's a favorite at potlucks and always gets rave reviews."
I couldn't wait to try it, so I loaded up a plate with a generous portion of the salad. The first bite was a revelation. The nutty quinoa, sweet dried apricots, and fresh baby spinach all came together in a symphony of flavors. I was hooked.
After lunch, I approached Margaret and asked her for the recipe. She gladly shared it with me, and I knew that this salad would become a staple in my own repertoire of dishes.
As soon as I got home, I set to work recreating the quinoa salad. I carefully measured out the ingredients and followed the instructions to a tee. The end result was just as delicious as I remembered, and I knew that this recipe would be a hit with my family and friends.
Over the years, I have made the quinoa salad countless times, each time tweaking the ingredients and adding my own personal touch. Sometimes I would add toasted almonds for an extra crunch, or a squeeze of lemon juice for a burst of freshness. No matter how I chose to make it, the salad always turned out fantastic.
One day, while hosting a dinner party for some friends, one of them asked me where I had learned to make such a delicious quinoa salad. I smiled and told them the story of how I had first tasted the dish at Margaret's potluck lunch, and how it had become a favorite of mine ever since.
My friends were impressed and requested the recipe, which I happily shared with them. They too fell in love with the quinoa salad and began making it for their own gatherings.
As the years passed, the quinoa salad became a signature dish of mine. Whenever I was invited to a potluck or a dinner party, I would always bring a big bowl of the salad, knowing that it would be a hit with everyone.
I love how food has the power to bring people together, to create memories and connections that last a lifetime. And this quinoa salad, with its humble origins and delicious flavors, has become a symbol of those connections for me.
So here I am, a grandmother with a treasure trove of recipes from various places and people. Each dish holds a special memory, a story, a connection to someone or something that has touched my life in some way.
And as I pass on these recipes to my children and grandchildren, I hope that they too will find joy and inspiration in the art of cooking, in the simple act of creating something delicious to share with the ones they love. And perhaps, one day, they too will look back on the quinoa salad with dried apricots and baby spinach and remember the story of how it came to be a beloved recipe in our family.