Quinoa Salad Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Interest Group

Ingredients

 Quinoa1 Cup (16 tbs)
 Salt3⁄4 Teaspoon
 Dried currants1⁄4 Cup (4 tbs)
 Pine nuts3 Tablespoon
 Fresh lemon juice1 Tablespoon
 Finely grated lemon zest1 Teaspoon
 Paprika1⁄4 Teaspoon
 Cumin1⁄4 Teaspoon
 Ground coriander1⁄4 Teaspoon
 Minced fresh coriander1 Tablespoon (cilantro)
 Fruity olive oil1⁄4 Cup (4 tbs)
 Dried apricot halves6 , finely chopped
 Dried apricot halves6 , finely diced
 Snipped chives2 Tablespoon, thinly sliced
 Snipped chives/3 small scallions, green part only, thinly sliced2 Tablespoon
 Diced bell pepper3 Tablespoon (yellow / green variety)
 Boston lettuce leaves/Bibb lettuce leaves4

Directions

1. Rinse the quinoa very well in a bowl of cool water. Pour into a strainer and rinse briefly.
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1/2 teaspoon of the salt and stir in the quinoa. Cover and cook over low heat until slightly chewy, about 10 minutes. If all the water has not been absorbed, drain well. Transfer the quinoa to a large bowl and stir in the currants.
3. Meanwhile, toast the pine nuts in a small dry skillet over moderate heat, shaking the pan from time to time, until the nuts are golden brown, about 5 minutes. Set aside.
4. In a small bowl, combine the lemon juice, lemon zest, paprika, cumin, ground coriander, 2 teaspoons of the fresh coriander and the remaining 1/4 teaspoon salt. Whisk in the olive oil.
5. Add the apricots, chives, bell pepper, toasted pine nuts and the dressing to the warm quinoa and toss well. To serve, arrange the lettuce leaves on a small platter and mound the salad on top. Sprinkle with the remaining 1 teaspoon fresh coriander before serving.
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