Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly. Heat oil in a 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, 3-4 minutes. Add water and salt, bring to a boil; reduce heat to low and simmer uncovered until the quinoa is tender and the liquid is absorbed, 15-18 minutes. Meanwhile, make Moroccan-spiced lemon dressing.
When the quinoa is ready, transfer it to a 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 spinach with the remaining 1/3 cup dressing in large bowl. Divide the spinach among 4 plates. Mount the quinoa salad on the spinach and sprinkle with almonds.
Moroccan-spiced Lemon Dressing
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