Most Shared



text size

Quinoa With Dried Apricots

Updated: Friday, February 7 2014, 12:40 PM EST
Servings: 4

1 cup Simple Truth Organic Quinoa
2 teaspoons Extra-virgin Olive Oil
2 cloves Garlic, fresh, minced
1/2 cup Dried Apricots, coarsely chopped
2 cups Water
1/4 teaspoon Sea Salt
2/3 cup Moroccan-Spiced Lemon Dressing (recipe follows), divided
1 cup Cherry Tomatoes or Grape Tomatoes, halved
1 small Red Onion, chopped ¼”
8 cups Baby Spinach, fresh
1/4 cup Almonds, sliced, toasted
Toast Quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, or about 5 minutes. Transfer to a fine sieve and rinse thoroughly.

Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden or about 3 to 4 minutes. Add water and salt then bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.

Meanwhile, make Moroccan Spiced Lemon Dressing. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.

Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.


Servings: 2/3 CUP

1/4 cup Lemon Juice, fresh
2 Tablespoons Nonfat Plain Yogurt
1-1/2 teaspoons Honey
1/4 teaspoon Cumin, ground
1/4 teaspoon cinnamon, ground
1/4 teaspoon Ginger, ground
1/4 cup Extra Virgin Olive Oil
To Taste Salt
To Taste Black Pepper, freshly ground

Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper. Quinoa With Dried Apricots

Advertise with us!

Related Stories

In the Kitchen with Kroger Updates and Events

Meet the Kroger Chefs!

LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
Advertise with us!