Fruited Quinoa Salad Recipe

Directions 1. Toast pine nuts in a small frying pan over medium heat until golden brown (3 to 5 minutes), stirring often. Transfer nuts to a bowl; set aside. Coarsely chop 1/2 cup (85 g) of the apricots; set aside.

Place quinoa in a fine strainer; rinse thoroughly with water (bulgur needs no rinsing). Heat oil in a 3- to 4-quart (2.8- to 3.8-liter) pan over medium heat. Add quinoa or bulgur; cook, stirring often, until grain turns a slightly darker brown (8 to 10 minutes).

To pan, add broth (3 cups/710 ml for quinoa, 2 cups/470 ml for bulgur), lemon peel, and lemon juice. Bring to a boil over high heat. Reduce heat, cover, and simmer until grain is just tender to bite (10 to 15 minutes). Drain and discard any liquid from grain. Stir chopped apricots and 1/2 cup 75 g) of the currants into grain! Let stand until warm; or let cool, then cover and refrigerate until next day