Quinoa Salad With Apricots and Pistachios
Cooking Light
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionSalad
- 3cups water
- 1cup uncooked quinoa
- 1⁄2teaspoon salt
- 4cups thinly sliced romaine lettuce
- 1⁄3cup dried apricot, quartered (about 10)
- 1⁄3cup golden raisin
- 1⁄4cup shelled dry-roasted pistachios
- 1⁄4cup thinly sliced green onion
- 1⁄4cup chopped fresh parsley
- 1⁄4cup chopped fresh cilantro
- 2tablespoons finely chopped of fresh mint
- 1⁄4teaspoon black pepper
Vinaigrette
- 1⁄2teaspoon grated lime rind
- 3tablespoons fresh lime juice
- 2
- 1tablespoon olive oil
- 1⁄2 - 1teaspoon minced jalapeno pepper
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon ground coriander
- 1⁄4teaspoon paprika
Advertisement
DIRECTIONS
- 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.
- 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.
Advertisement