April 11, 2013

Feels like Spring: Quinoa Salad with Apricots & Pistachios

Photo: Cooking Light 
Growing up, my mom would make me this salad - when everyone else was out of the house and it was just the two of us around the dinner table.  We would eat the whole thing; completely devouring each and every delicious cornel of goodness.

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!

From cooking light magazine, June 1999, page 130.  First made 7/99 by Mom

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.