Quinoa Salad w/ Apricots & Pistachios
A cold quinoa salad tossed with thinly sliced romaine, dried apricots, golden raisins, pistachios and a lot of fresh herbs, dressed with lime, rice wine and a little jalapeño. It holds up well in the fridge and eats as a light main or a side.
Ingredients
Salad
- 3 cup water
- 1 cup quinoa, uncooked
- ½ teaspoon salt
- 4 cup romaine lettuce, thinly sliced
- ⅓ cup dried apricots
- ⅓ cup golden raisins
- ¼ cup pistachios, shelled, dry roasted
- ¼ cup green onion, sliced
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 2 tablespoon fresh mint
Dressing
- ½ teaspoon lime zest
- 3 tablespoon lime juice
- 2 tablespoon sweet white rice wine
- 1 tablespoon extra virgin olive oil
- ½–1 teaspoon jalapeño, minced
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika
Method
- Combine water, quinoa, salt in large scpan. Bring to boil, reduce heat allow to simmer 15 mins.
- Reserve 3 tablespns liquid.
- Drain quinoa thoroughly - combine quinoa, let, apricots, raisins, pistachios, onions, parsley, cilantro, mint. - Set aside.
- Prepare remaining ingredients for dressing & combine/whisk w/ 3 tablespns quinoa cooking liquid - mix well.
- Combine w/ quinoa mixture.