Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup quinoa
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- ½ cup dried apricots, coarsely chopped
- 2 cups water
- ¼ teaspoon salt
- ⅔ cup Moroccan-spiced Lemon Dressing, divided
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 small red onion, chopped
- 8 cups baby spinach
- ¼ cup sliced almonds, toasted
Directions
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.
Meanwhile, make Moroccan-spiced Lemon Dressing.
Transfer the quinoa to a medium bowl and toss with ⅓ cup of the dressing.
Let cool for 10 minutes.
Just before serving, add tomatoes and onion to the quinoa; toss to coat.
Toss spinach with the remaining ⅓ cup dressing in a large bowl.
Divide the spinach among 4 plates.
Mound the quinoa salad on the spinach and sprinkle with almonds.