Quinoa Salad with Apricots and Pistachios

Quinoa Salad with Apricots and Pistachios
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 2 tablespoons finely chopped fresh mint
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
  • ¼ cup shelled dry-roasted pistachios
  • ¼ teaspoon ground cumin
  • + 16 more ingredients
    • 1/3 cup dried apricots (about 10), quartered
    • 1/3 cup golden raisins
    • Salad:
    • 4 cups thinly sliced romaine lettuce
    • ¼ cup thinly sliced green onions
    • 3 tablespoons fresh lime juice
    • ½ to 1 teaspoon minced jalapeño pepper
    • ¼ teaspoon ground coriander
    • ½ teaspoon grated lime rind
    • ¼ teaspoon paprika
    • 1 cup uncooked quinoa
    • 3 cups water
    • Vinaigrette:
    • 1 tablespoon olive oil
    • ¼ cup chopped fresh parsley
    • ¼ cup chopped fresh cilantro

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 bl...

View full recipe at My Recipes

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