Quinoa (KEEN-wah) is a tiny grain with a texture lighter than rice. It cooks quickly, and is packed with more nutrients than most grains. Quinoa is coated with saponins, a natural pest deterrent. Althoughharmless to consume, it has a bitter taste so quinoa must be rinsed before use.
Ingredients
SALAD3 cups water VINAIGRETTE
1 cup uncooked quinoa
1/2 teaspoon salt
2 cups thinly sliced mix greens
10 dried apricots, chopped
1/4 cup slivered almonds
1/4 cup thinly sliced green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
VINAIGRETTE
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Grated rind from 1 lime
Juice from 1-2 limes, as desired
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
Preparation
1. Rinse quinoa2. Combine water, quinoa and salt in a large saucespan. Bring to a boil; reduce heat, and simmer 15 minutes. While quinoa cooks...
3. Toast almonds in a non-stick pan (no oil or spray) over a medium heat until almonds start to brown, stirring to prevent burning, about 3-5 minutes. Transfer to small bowls.
4. Add cumin and paprika to non-stick pan and toast over medium heat, stirring to prevent burning about 3-5 minutes. Transfer to medium bowl.
5. To the spices, whisk in lime rind, lime juice, oil vinegar, sugar, and salt. When the quinoa is finished cooking...
6. Combine cooked quinoa, greens, apricots, almonds, green onions, parsley and cilantro in a large bowl.
7. Pour vinaigrette over quinoa mixture, and toss well to coat.