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Ingredients

• 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)

Description

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.

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