Photo: Randy Mayor; Styling: Mary Catherine Muir
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.

How to Make It

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.

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.

Ratings & Reviews

ajknightfan's Review

September 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's Review

July 24, 2013

EMatthews's Review

June 06, 2013
Loved this. Forgot to add the lettuce, but it was still delicious without.

portland's Review

April 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's Review

January 13, 2013

KLHuffman's Review

September 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's Review

August 23, 2012

jladybug671's Review

February 23, 2012