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

Ingredients

Salad:

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. NOW Real Food® 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