Quinoa Salad With Apricots And Pistachios Recipes

QUINOA SALAD WITH APRICOTS AND PISTACHIOS

Steps:

• 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 black pepper) in a large bowl; set aside.
• 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.

QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS

Steps:

• Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
• Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
• When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.

QUINOA SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.