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Ingredients

• 1 cup quinoa 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.

Group Recipes