Quinoa Salad with Dried Apricots and Pistachios
Author: Nicole
Ingredients
  • 2-1/4 cups water
  • 1 cup (7 ounces) red quinoa
  • ¾ cups (4 ounces) dried apricots, thinly sliced
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 2 tablespoons extra-virgin olive oil
  • ½ cup (2.5 ounces) unsalted pistachios, toasted
  • 4 chopped (about ½ cup) scallions, chopped
  • 4 tablespoons chopped fresh basil
Instructions
  1. Place quinoa in a fine sieve and rinse with cold water.
  2. Place water and quinoa in a medium saucepan and bring a boil over high heat.
  3. Reduce heat to low and cover. Simmer for 15 minutes.
  4. Remove from heat. Add apricots, cinnamon and allspice and stir. Let stand covered for 10 minutes for the water to absorb and grains and apricots to become tender.
  5. Fluff with a fork and stir in olive oil.
  6. Let quinoa cool to room temperature.
  7. Just before serving stir in pistachios, scallions and basil. Season with salt and pepper.
Notes
* I recommend using red quinoa as it holds up slightly better when cold (plus I like the color), but you can substitute white or multi-color.
* You can use the same amount of couscous in place of quinoa. Follow cooking directions on the package. Mix couscous with apricots, cinnamon and allspice before adding the boiling water.
* Quinoa mixture can be made a day in advance and refrigerated. Bring to room temperature before adding pistachios, scallions and basil.
Recipe by Riegl Palate at https://www.rieglpalate.com/quinoa-salad-with-dried-apricots-and-pistachios/