Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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

Gallery

Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

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; cholesterol 0mg; iron 7.2mg; sodium 481mg; calcium 96mg.
Advertisement
Advertisement