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.
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.
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