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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. 

Serves 4

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
Vinaigrette Dressing:
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:

  1. Combine water, quinoa, and salt in a large saucepan.
  2. Bring to a boil; reduce heat, and simmer 15 minutes.
  3. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid.
  4. 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:

  1. Combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk.
  2. Pour vinaigrette over quinoa mixture, and toss well to coat.

Per Serving:
365 calories
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

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