Quinoa Salad with Apricots and Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A tiny grain with a texture lighter than rice, quinoa (KEEN-wah) is often dubbed supergrain because it's rich in many nutrients, particularly protein. If apricots are in season where you live, by all means substitute fresh-about 6, coarsely chopped-in place of the dried. Ingredients:
3 cups water |
1 cup uncooked quinoa |
1/2 teaspoon salt |
4 cups thinly sliced romaine lettuce |
1/3 cup dried apricots (about 10), quartered |
1/3 cup golden raisins |
1/4 cup shelled dry-roasted pistachios |
1/4 cup thinly sliced green onions |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh cilantro |
2 tablespoons finely chopped fresh mint |
1/4 teaspoon black pepper |
1/2 teaspoon grated lime rind |
3 tablespoons fresh lime juice |
2 tablespoons mirin (sweet rice wine) or slightly sweet white wine (such as riesling) |
1 tablespoon olive oil |
1/2 to 1 teaspoon minced jalapeño pepper |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon paprika |
Directions:
1. To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.
2. To prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat.
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