Quinoa Salad with Apricots and Pistachios

Name: Quinoa Salad with Apricots and Pistachios
Yield: 4 servings (serving size: 1 3/4 cups)
Ingredients: Salad:; 3 cups water; 1 cup uncooked quinoa; ½ teaspoon salt; 4 cups thinly sliced romaine lettuce; ⅓ cup dried apricots (about 10), quartered; ⅓ cup golden raisins; ¼ cup shelled dry-roasted pistachios; ¼ cup thinly sliced green onions; ¼ cup chopped fresh parsley; ¼ cup chopped fresh cilantro; 2 tablespoons finely chopped fresh mint; ¼ teaspoon black pepper; Vinaigrette:; ½ 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; ½ to 1 teaspoon minced jalapeño pepper; ¼ teaspoon salt; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; ¼ teaspoon paprika

8 Ratings
4 Reviews

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.

Recipe by Cooking Light June 1999

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Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

Yield:

4 servings (serving size: 1 3/4 cups)

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

365 calories; calories from fat 29%; fat 11.8g; saturated fat 1.5g; mono fat 6.9g; poly fat 2.2g; protein 10.4g; carbohydrates 57.7g; fiber 10.6g; iron 7.2mg; sodium 481mg; calcium 96mg.

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ajknightfan

09/07/2014

Served this at a party and got several requests for the recipe. I did not use as much romaine as the recipe calls for, and I omitted the jalapeno for personal tastes. This will be a regular item when I have vegetarians over as it can stand up as a main dish.

AdrienneMa

07/24/2013

EMatthews

06/05/2013

Loved this. Forgot to add the lettuce, but it was still delicious without.

portland

04/06/2013

easy ti make, tasty, nice use of herbs in the garden. romaine wilts so add at last minue. comination of fruit and herbs is really nice

PrimeSuspect

01/13/2013

KLHuffman

09/10/2012

My husband and I loved this recipe! I used fresh peaches instead of apricots. The combination of sweet and heat is really good.

shadow0110

08/23/2012

jladybug671

02/23/2012

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Quinoa Salad with Apricots and Pistachios

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Quinoa Salad with Apricots and Pistachios

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Quinoa Salad with Apricots and Pistachios

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Quinoa Salad with Apricots and Pistachios