|Photo: Cooking Light|
As an adult nothing has really changed. I still love this salad.
The other night, Mom asked me for the recipe. I normally just make this salad from memory, but thought I would see if I could find the original recipe card Mom had given me, for my very own cookbook, when I was about 12 years old. I found it!
3 cups water
1 cup uncooked quinoa
1/2 teaspoon salt
4 cups thinly sliced romaine lettuce
1/3 cup dried apricots (about 10), quartered
1/3 cup golden raisins
1/4 cup shelled dry-roasted pistachios
1/4 cup thinly sliced green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped fresh mint
1/4 teaspoon black pepper
1/2 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
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.
Serves 4 - unless it is Seren and Mom - then we'll eat it all.