Wednesday, September 14, 2011

Quinoa Salad with Dried Apricots.

1 c. quinoa
2 tsp olive oil
2 cloves minced garlic
1/2 c. dried apricots, chopped coarsely
2 c. H20
1/4 tsp. salt
2/3 c. dressing (over)
1 c. grape tomatoes
1 small red onion chopped
8 c. baby spinach
1/4 c. sliced almonds toasted

Dressing:  1/3 c. lemon juice - 1/4 tsp cinnamon - 2 T. nonfat plain yogurt - 1/3 tsp ground ginger - 1.5 tsp honey - 1/4 c. olive oil - 1/4 tsp cumin - salt & pepper

Prep:  toast quinoa in dry skillet over medium heat, stiring, until becomes aromatic and starts to crackle (5 min).  Transfer to fine sieve and rinse well.  Heat oil in medium sauce pan over medium heat.  Add garlic, stir 1 min.  Add apricots, quinoa.  Continue cooking until quinoa has dried out and is light golden (3-4 minutes).  Add water, salt, bring to boil;  turn down heat to medium low;  simmer uncovered until quinoa is tender; liquid is absorbed (15-18 min).  Make dressing.  Transfer quinoa to bowl and toss with dressing (1/3 cup).  Cool.  Just before serving add tomatoes and onions.  Toss with spinach and remaining dressing.  Mound on spinach and sprinkle with almonds.

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