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Quinoa Salad With Dried Apricots & Baby Spinach

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Eating Well
Related tags
salad dairy free vegan vegetarian memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
263
FAT
28%
CHOL
0%
SOD
14%

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Ingredients for 4 servings

This recipe calls for:

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

1 cup cherry tomatoes, or grape tomatoes, halved

1/4 teaspoon salt

1 small red onion, chopped

Moroccan-Spiced lemon Dressing

2 cups water

8 cups baby spinach

2 cloves garlic, minced

2 teaspoons extra-virgin olive oil

1 cup quinoa, (see Ingredient note)

1/2 cup dried apricots, coarsely chopped

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

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