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For the Salad:
1 cup dry quinoa, makes about 3 cups cooked 1.5 cups water 1 cup cherry tomatoes, cut in half Small red onion, sliced 1⁄2 cup dried apricots, chopped 1⁄2 cup almonds, coarsely chopped 2⁄3 cup Mild Moroccan Spiced Dressing
For the Mild Moroccan Spiced Dressing:
1⁄4 cup lemon juice 2 Tbsp yogurt 1 1⁄2 tsp honey 1⁄4 tsp salt 1⁄4 tsp each ground cumin, turmeric, cinnamon, ginger 1⁄4 cup of your favourite salad oil, I use olive oil
To make the salad:
Bring the water to a boil and add the quinoa. Cook for about 15 minutes, remove from heat and leave covered for 10 minutes. Chop almonds coarsely and roast them, being careful not to burn them.
In a large bowl, mix together cooked quinoa, apricots, tomatoes, onion, and almonds. Add Moroccan dressing.
To make the dressing:
Whisk together all the ingredients except oil. When they are well mixed, slowly whisk in oil to a smooth creamy consistency.
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