Quinoa Salad With Apricots and Pistachios

Cooking Light

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 3  cups water
• 1  cup  uncooked quinoa
• 1⁄2 teaspoon salt
• 4  cups  thinly sliced romaine lettuce
• 1⁄3 cup  dried apricot, quartered (about 10)
• 1⁄3 cup golden raisin
• 1⁄4 cup  shelled dry-roasted pistachios
• 1⁄4 cup  thinly sliced green onion
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup  chopped fresh cilantro
• 2  tablespoons  finely chopped of fresh mint
• 1⁄4 teaspoon black pepper

• Vinaigrette

• 1⁄2 teaspoon  grated lime rind
• 3  tablespoons fresh lime juice
• 2  tablespoons mirin or 2  tablespoons riesling wine
• 1  tablespoon olive oil
• 1⁄2-1  teaspoon  minced  jalapeno 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.
2. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid.
3. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.
4. To prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk.
5. Pour vinaigrette over quinoa mixture, and toss well to coat.