Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO PREPARE THE DRESSING: | 2. Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. | 3. Slowly whisk in oil so that the dressing becomes smooth and emulsified. | 4. Season with salt and pepper. | 5. TO PREPARE THE SALAD: | 6. 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. | 7. 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. | 8. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes. | 9. Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds. | 10. SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture. | 11. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days. | 12. INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor. | 13. TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
nonfat plain yogurt	2	tablespoons		-	-	-	-
honey	1 1/2	1/2		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
cinnamon	1/4	teaspoon	ground	-	-	-	-
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	1/4	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
quinoa	1	cup		-	-	-	-
olive oil	2	teaspoons		477.36	0.0	0.0	54.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
apricot	1/2	cup	chopped	37.2	8.618	1.085	0.3022
water	2	cups		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
salad dressing	2/3	cup	divided Moroccan-Spiced	534.4	13.6	0.96	52.64
cherry tomato	1	cup		-	-	-	-
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
baby spinach	8	cups		55.2	8.712	6.864	0.9359999999999999
almond	1/4	cup	sliced toasted	481.78	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.