Quinoa Salad with Apricots, Basil and Pistachios
A chilled quinoa salad tossed with olive oil and diced dried apricots, then finished with peppery arugula, basil, lemon, pistachios and crumbled goat cheese. It holds well in the fridge and eats like a light lunch or a side.
Ingredients
- 1 cup quinoa, rinsed and strained
- 2½ tablespoon extra-virgin olive oil
- 12 piece dried apricots, finely diced; or substitute 1/2 cup packed golden seedless raisins
- kosher salt and freshly ground black pepper, directions call for 1 1/4 teaspoons salt and 3/4 teaspoon pepper, plus more to taste, to taste
- 5 cup baby arugula, packed, about 5 ounces
- ¼ cup fresh basil, thinly sliced
- 1 piece lemon, juiced, about 1/4 cup
- ½ cup pistachios, shelled, lightly salted
- 3 ounce soft goat cheese, crumbled
Method
- Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
- Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
- When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.