Ingredients Jump to Instructions ↓

  1. 1 c Quinoa

  2. 2 c Water

  3. 6 Dried apricots; finely diced

  4. 2 tb Chives; minced, -

  5. 3 sm -Scallions, thinly sliced

  6. 4 tb Dried currants

  7. - softened in hot water

  8. - and squeezed dry

  9. 3 tb Yellow or green peppers

  10. - finely diced 3 tb Pine nuts

  11. 1 Lemon, grated zest only

  12. 1 tb Lemon juice

  13. 2 ts Finely chopped cilantro

  14. - OR - Parsley

  15. 1/4ts Paprika

  16. 1/4ts Ground cumin

  17. 1/4ts Ground coriander seeds

  18. Salt

  19. 1/4c Olive oil

  20. -- SALAD DRESSING --

Instructions Jump to Ingredients ↑

  1. + SALAD: Rinse the quinoa thoroughly in a bowl of cold water.

  2. Then pour into a fine-mesh strainer and rinse again under running water.

  3. Bring 2 cups of water to a boil, add salt, then stir in the quinoa.

  4. Lower the heat, cover the pan and cook 15 minutes.

  5. Taste the grains--there should be just a little resistance and the opaque, spiralled ring of germ should show.

  6. If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl.

  7. Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside.

  8. Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing.

  9. Serve piled onto a platter.

  10. SALAD DRESSING: Combine lemon zest, juice, spices, herbs and salt together in a bowl.

  11. Stir to combine, then whisk in the olive oil.

  12. Taste and adjust the balance of flavors, adding lemon juice if necessary.

  13. Serves 4, generously.


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