Quinoa Salad with Dried Apricots and Baby Spinach

Quinoa Salad with Dried Apricots & Baby Spinach - 51g Carbs, 7g Fiber

7 pts Makes 4 servings ACTIVE TIME: 30 minutes TOTAL TIME: 45 minutes EASE OF PREPARATION: Easy

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) 1. 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.

2. 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.

3. Meanwhile, make Moroccan-Spiced Lemon Dressing. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.

4. 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.

Tips: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.

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. Per serving: 325 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 51 g carbohydrate; 11 g protein; 7 g fiber; 214 mg sodium. Nutrition bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Folate (32% dv), Iron (30% dv), Potassium (25% dv).

3 Carbohydrate Servings Exchanges: 2 1/2 starch, 2 vegetable, 1/2 lean protein, 1 1/2 fat

Source: EatingWell This Week Formatted by Chupa Babi in MC: 06.26.07

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.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group