Quinoa Salad With Apricots And Pistachios

A great winter salad that is filling and made with dried fruits, a bright dressing keeps this dish fresh and light.

Ingredients:

Salad

• 2 cups hot water
• 1 cup uncooked quinoa
• 4 cups thinly sliced organic romaine lettuce
• 1/3 cup chopped dried apricots
• 1/3 cup golden raisins
• 1/4 cup you-roast shelled pistachios
• 1/3 cup thinly sliced organic green onions
• 1/4 cup chopped cilantro or parsley
• 2 tsp finely chopped fresh mint
• black pepper to taste

Vinaigrette: whisk together

• 3 tbsp lime juice, some lime rind
• 2 tbsp apple cider vinegar
• 1 tbs olive oil
• 1/4 tsp sea salt, cumin, coriander, paprika

Steps/Methods:

1. Heat a medium sauce pan, add quinoa grain and saut for 1 minute, add water, bring to boil, reduce heat and let simmer for 15 minutes covered.
2. Remove cover, fluff and let cool in pan. Mix in salad with vinaigrette.

Recipe courtesy of Chloe Gendron, MA, CAAP