#WholesomeWednesdays Quinoa is a gluten-free source of protein, iron and fiber that is easy to cook and a good alternative to rice. It is easy and quick to cook and the only important thing to remember is to rinse it before cooking or the grains may get bitter. So, here I have for you a yummy, wholesome quinoa recipe that will get those taste buds dripping… Quinoa Salad with dried apricots and baby spinach!!! Ingredients: 1 cup quinoa 2 teaspoons of extra-virgin olive oil 2 cloves garlic (minced) 1/2 cup of coarsely chopped dried apricots, 2 cups water 1/4 teaspoon salt 2/3 cup Moroccan-Spiced Lemon Dressing 1 cup cherry tomatoes, or grape tomatoes, halved 1 small red onion, chopped 8 cups baby spinach 1/4 cup sliced almonds, toasted How to make it in 4 simple steps: 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. #BeFitBecauseYouDeserveIt #Healthy #Diet #MeetYourGoals #WorkHardPlayHard
Posted on: Wed, 06 Aug 2014 05:58:11 +0000
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