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Quinoa Salad With Dried Apricots And Baby Spinach Recipe

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snacks dairy free sugar free vegan vegetarian easter lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup quinoa (see Ingredient note)

2/3 cup Moroccan-Spiced Lemon Dressing (recipe follows), divided

1/4 teaspoon salt

1 small red onion, chopped

1 cup cherry tomatoes or grape tomatoes, halved

1/4 cup sliced almonds, toasted (see Tip)

2 cups water

8 cups baby spinach

2 teaspoons extra-virgin olive oil

2 cloves garlic, minced

1/2 cup dried apricots, coarsely chopped

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