SPINACH AND QUINOA SALAD WITH DRIED APRICOTS
This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.
Provided by Katie Workman
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
- Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
- In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.
SPINACH SALAD WITH APRICOT VINAIGRETTE
Make and share this Spinach Salad with Apricot Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
- To make salad: Add all salad ingredients to a large bowl; toss to mix.
- Drizzle Apricot Vinaigrette over salad; toss to coat.
- Season to taste with salt/pepper if needed.
Nutrition Facts : Calories 362.1, Fat 29.6, SaturatedFat 6.8, Cholesterol 15, Sodium 337.9, Carbohydrate 21.1, Fiber 5.9, Sugar 12.2, Protein 8
SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD
Provided by Bobby Flay
Time 2h30m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
- Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
- Yield: 8 servings
- Mix all ingredients together in a small bowl.
- Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
- Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.
MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD
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. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.
Provided by kitty.rock
Categories Salad Dressings
Time 35m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 20
Steps:
- TO PREPARE THE DRESSING:.
- Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
- Slowly whisk in oil so that the dressing becomes smooth and emulsified.
- Season with salt and pepper.
- TO PREPARE THE SALAD:.
- 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.
- 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.
- Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
- 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.
- SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture.
- MAKE AHEAD TIP: 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.
- 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.
Nutrition Facts : Calories 484.7, Fat 25.6, SaturatedFat 4, Cholesterol 24.4, Sodium 672.6, Carbohydrate 57.1, Fiber 6.6, Sugar 17.9, Protein 12
SPINACH-APRICOT SALAD
Make and share this Spinach-Apricot Salad recipe from Food.com.
Provided by cookiecutter _
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove stems from spinach if desired. Combine spinach and apricots in a large bowl and set aside.
- In a 12-inch skillet heat oil over medium heat. Add garlic, cook and stir until golden. Stir in balsamic vinegar. Bring to a boil and remove from heat.
- Add spinach mixture to vinegar mixture and return to heat. Toss the mixture in a skillet for about 1 minute or until spinach is just wilted.
- Transfer spinach mixture to a serving dish and season with salt and pepper. Sprinkle with almonds and serve immediately.
Nutrition Facts : Calories 94.9, Fat 5.3, SaturatedFat 0.6, Sodium 49.9, Carbohydrate 10.8, Fiber 2.5, Sugar 7, Protein 2.9
RADICCHIO, SPINACH, AND APRICOT SALAD WITH GOAT CHEESE
The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Place apricots in a small bowl, and cover with boiling water; let stand 5 minutes. Drain, and pat dry with paper towels.
- Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.
SPINACH SALAD (INA GARTEN) RECIPE - (2.9/5)
Provided by kddozier
Number Of Ingredients 13
Steps:
- Spinach Salad: Toss ingredients together. To toast nuts, put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them. Dressing: Boil together 1/2 cup white vinegar and 1 cup sugar and remove from heat to cool some. Add remaining ingredients and mix.
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