Moroccan-Spiced Lemon Dressing And Quinoa-Apricot -Spinach Salad

• FOR THE DRESSING
• 1/4 cup lemon juice
• 2 tablespoons nonfat plain yogurt
• 1 1/2 teaspoons honey
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt (or to taste)
• fresh ground pepper, to taste
• FOR THE SALAD
• 1 cup quinoa (see Ingredient note)
• 2 teaspoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup dried apricot, coarsely chopped
• 2 cups water
• 1/4 teaspoon salt
• 2/3 cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
• 1 small red onion, chopped
• 8 cups Baby Spinach
• 1/4 cup sliced almonds, toasted (see Tip)

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.

dressing, lemon juice, nonfat plain yogurt, honey, ground cumin, ground cinnamon, ground ginger, extravirgin olive oil, salt, fresh ground pepper, salad, quinoa, extravirgin olive oil, garlic, dried apricot, water, salt, salad dressing, cherry tomatoes, red onion, spinach, almonds

Taken from www.food.com/recipe/moroccan-spiced-lemon-dressing-and-quinoa-apricot-spinach-salad-428041 (may not work)