Summary: A wonderfully fresh and super healthy salad. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
*The original recipe calls for tossing the quinoa salad with thinly sliced romaine leaves. I've never done this because I feel like the romaine really detracts from the delicacy of the quinoa and apricots.
Yield: serves 6
- 3 cups water
- 1 cup uncooked quinoa
- 1/2 teaspoon salt
- 1/3 cup dried apricots (about 10), quartered
- 1/3 cup raisins (golden or red)
- 1/3 cup shelled, dry-roasted pistachios
- 1/4 cup thinly sliced scallions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon grated lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons mirin (or slightly sweet white wine)
- 1 tablespoon olive oil
- 1/2 - 1 teaspoon minced jalapeño
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
For the salad: combine the water, quinoa and salt in a large saucepan, and bring to a boil. Reduce heat and simmer 10-15 minutes, until quinoa is tender. Reserve 3 tablespoons cooking liquid, then drain the quinoa.
Combine quinoa, apricots, raisins, pistachios, green onions, parsley, cilantro, mint and pepper in a large serving bowl, and set aside.
For the vinaigrette: Combine the reserved 3 tablespoons cooking liquid with all remaining ingredients (lime zest through paprika) in a small bowl, stirring well with a whisk.
Pour the vinaigrette over the quinoa, toss well to coat, and serve.