Snacking Salad with Apricots and Roasted Almonds
4 cups (1 L) water
Pinch of salt
1 cup (250 mL) quinoa
1 cup (250 mL) cherry tomatoes, chopped small red onion, sliced
1/2 cup (125 mL) dried apricots, chopped
1/2 cup (125 mL) almonds, coarsely chopped
2/3 cup (160 mL) Mild Moroccan Spiced Dressing
8 cups (2 L) baby spinach leaves
Make this salad once a week and store in small containers to eat as an afternoon snack, or at any time, to tide you over until the next main meal. Keep the spinach in a separate container and add it only at snack time. Or, dress the salad right away and serve it as the perfect meal or side dish.
In a saucepan, bring water to a boil. Add salt and quinoa. Lower heat to medium-low, cover, and cook 15 minutes. In the meantime, chop tomatoes, onions, and apricots. Chop almonds coarsely and roast them under the broiler for 3 minutes (be careful not to burn them). Drain cooked quinoa and rinse under cold water. In a large bowl, mix together cooked quinoa, apricots, tomatoes, onion, and Moroccan dressing. Place 1 cup (250 mL) spinach in each bowl and heap the salad on top. Sprinkle with roasted almonds and serve.
Serves 8.
Nutrition Information: Per serving: 245.3 calories; 9.3 g protein; 9.3 g total fat (0.8 g saturated); 35.5 g carbohydrates; 6.5 g fibre; 75.5 mg sodium
source: "Staving Off Cravings", alive #295, May 2007
Snacking Salad with Apricots and Roasted Almonds
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
