Quinoa Salad with Apricots and Pistachios
Adapted from Cooking Light, June 1999
A tiny grain with a texture lighter than rice, quinoa 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.
|3 cups water|
|1 cup uncooked NOW Real Food® Organic Quinoa*|
|1/2 tsp. salt|
|4 cups cut romaine lettuce|
|1/3 cup (about 10) quartered NOW Real Food® Organic Dried Apricots*|
|1/3 cup golden raisins|
|¼ cup pistachios|
|¼ cup thinly sliced green onions|
|1/4 cup chopped fresh parsley|
|1/4 cup chopped fresh cilantro|
|2 Tbsp. finely chopped fresh mint|
|1/2 tsp. grated lime rind|
|3 Tbsp. fresh lime juice|
|1 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*|
|1/4 tsp salt|
|1/4 tsp. ground cumin|
|1/4 tsp. ground coriander|
|1/4 tsp. paprika|
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.
To prepare the vinaigrette and finish the salad:
- 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.
11.8 g fat (1.5 sat. fat)
10.4 g protein
57.7 g carbohydrate
10.6 g fiber
0 mg cholesterol
481 mg sodium
96 mg calcium
*NOW items available at your local health food store