Quinoa Salad with Dried Fruit and Pine Nuts

  • 1 cup quinoa
  • 6 dried apricots, finely diced
  • 2 TB chives or scallions, finely chopped
  • ¼ cup currants softened in hot water, squeezed dry
  • 3 TB green or yellow pepper, finely diced
  • 3 TB pine nuts
  • Zest of one lemon, micro-planed is best
  • 1 TB lemon juice
  • 2 tsp parsley or cilantro, finely chopped
  • ¼ tsp each of paprika, cumin and coriander
  • Sea salt to taste
  • 4 TB extra-virgin olive oil

Cook the quinoa according to package directions. Meanwhile, prepare the apricots and vegetables. Toast the pine nuts in a dry skillet until golden. Toss cooled quinoa, apricots and vegetables and cooled pine nuts together in a serving bowl. Make the vinaigrette by mixing the remaining ingredients, except the olive oil, together in a small bowl. Whisk in the olive oil and adjust seasoning with salt and more lemon juice, if needed.

From The Savory Way, by Deborah Madison

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