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Quinoa Salad with Apricots and Pistachios

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 4 servings (serving size: 1 3/4 cups)
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

  • Salad:
  • 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
  • Vinaigrette:
  • 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

Nutrition Information

  • calories 365
  • caloriesfromfat 29 %
  • fat 11.8 g
  • satfat 1.5 g
  • monofat 6.9 g
  • polyfat 2.2 g
  • protein 10.4 g
  • carbohydrate 57.7 g
  • fiber 10.6 g
  • cholesterol 0.0 mg
  • iron 7.2 mg
  • sodium 481 mg
  • calcium 96 mg

How to Make It

  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.