QUINOA SALAD WITH APRICOTS AND PISTACHIOS

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Contributed by Carolyn Heaton
Quinoa (Keen-wah) is a tiny grain lighter than rice and high in protein. I buy it at the Good Earth Health Food Store in bulk. If apricots are in season use about 6 fresh coarsely chopped in place of the dried. I had this grain in a salad in Peru and liked it very much.
Salad:
  • 3 cups water
  • 1 cup uncooked quinoa
  • 1/2 tsp. salt
  • 4 cups thinly sliced romaine lettuce (optional)
  • 1/3 cup dried apricots (about 10), quartered
  • 1/3 cup golden raisins
  • 1/4 cup shelled dry-roasted pistachios (slightly chopped)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh cilantro
  • 2 Tablesp. finely chopped fresh mint
  • 1/4 tsp. black pepper
Vinaigrette:
  • 1/2 tsp. grated lime rind
  • 3 T. fresh lime juice
  • 2 T. sweet rice vinegar
  • 1 to 2 T olive oil
  • 1/2 to 1 tsp. minced jalapeno pepper
  • 1/4 tsp. salt
  • 1/4 tsp. gr. cumin
  • 1/4 tsp. gr. coriander
  • 1/4 tsp. paprika (I left out these last 2 Ingrid because I didn't have them on hand)
Combine water, quinoa, and salt in a large pan. Bring to a boil, reduce heat and simmer for 15 min.

Drain quinoa through a sieve over a bowl reserving 3 tbs cooking liquid. Combine Quinoa lettuce (if using it) and the next 8 ingredients in a large bowl. To prepare the vinaigrette, combine reserved 3 tablespoons. cooking liquid, and the other ingredients of the dressing. Whisk well. Pour over salad and toss well to coat.

Serves 4 ( serving size about l-3/4 cup with the lettuce.)



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