Moroccan Lemon Dressing

Whisk 1/4 cup lemon juice, 2 tbsp plain yogurt, 1 1/2 tsp honey, 1/4 tsp each: cumin, cinnamon and ground ginger into a bowl.

Slowly whisk in 1/4 cup olive oil till smooth and emulsified. Add salt and pepper to taste.

1. Toast quinoa in a dry skillet over medium heat, stirring often until in becomes aromatic and begins to crackle (about 5 min). Transfer to a fine sieve and rinse thoroughly.

2. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden (about 1 min).

3. Add apricots and the quinoa: continue cooking, stirring often until the quinoa has dried out and turned light golden (3-4 min).

4. Add water and salt, bring to a boil. Reduce heat to med-low and simmer uncovered, until the quinoa is tender and the liquid is absorbed (15-18 min).

5. Meanwhile, make Moroccan- spiced dressing.

6. Transfer quinoa to a medium bowl and toss with 1/3 cup of dressing. Let cool for about 10 min.

7. Just before serving, add tomatoes and onion to the quinoa, toss to coat.

8. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 equal parts.

9. Mound the quinoa salad on the spinach and sprinkle with almonds.