Quinoa Salad with Apricots and Pistachios

INGREDIENTS

Salad

  • 3 cups water
  • 1 cup uncooked quinoa
  • ½ teaspoon salt
  • 4 cups thinly sliced romaine lettuce
  • ⅓ cup dried apricots quartered
  • ⅓ cup golden raisins
  • ¼ cup shelled dry-roasted pistachios
  • ¼ cup thinly sliced green onions
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons finely chopped fresh mint
  • ¼ teaspoon black pepper

Dressing

  • ½ teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mirin or slightly sweet white wine (Riesling)
  • 1 tablespoon olive oil
  • ½ to 1 teaspoon minced jalapeno pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon paprika

INSTRUCTIONS

  1. 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 9 ingredients (lettuce through black pepper) in a large bowl; set aside.
  2. To prepare the vinaigrette, 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.