Quinoa Salad & Dressing
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
quinoa
|
|
| 2 | cups |
water
|
|
| 6 | each |
apricots
finely diced |
*
|
| 2 | tablespoons |
chives
minced |
|
| 3 | small |
scallions, spring or green onions
sliced |
|
| 4 | tablespoons |
currants
dried |
|
| 3 | tablespoons |
sweet bell peppers
|
*
|
| 3 | tablespoons |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
|
|
| 473 | ml |
water
|
|
| 6 | each |
apricots
finely diced |
*
|
| 3E+1 | ml |
chives
minced |
|
| 3 | small |
scallions, spring or green onions
sliced |
|
| 6E+1 | ml |
currants
dried |
|
| 45 | ml |
sweet bell peppers
|
*
|
| 45 | ml |
pine nuts
|
|
Directions
Rinse the quinoa thoroughly in a bowl of cold water.
Then pour into a fine-mesh strainer and rinse again under running water.
Bring 2 cups of water to a boil, add salt, then stir in the quinoa.
Lower the heat, cover the pan and cook 15 minutes.
Taste the grains--there should be just a little resistance and the opaque, spiralled ring of germ should show.
If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl.
Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside.
Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing.
Serve piled onto a platter.
