Quinoa Salad

Yield: 4 generous servings

Ingredients

• 1 cup quinoa
• 2 cups water
• salt (to taste)
• 6 dried apricots, finely diced (other dried fruits could be substituted)
• 2 tablespoons finely diced chives or 3 finely minced scallions
• 1/4 cup dried currants, softened in water and squeezed dry (raisins can be used, chopped after soaking)
• 3 tablespoons finely diced green or yellow peppers
• 3 tablespoons pine nuts

Directions

• Rinse the quinoa thoroughly in a bowl of cold water to bring out its delicate flavor.Then pour it into a fine-meshed strainer and rinse it again under running water.
• Bring the water to a boil, add salt to taste, and stir in the quinoa.
• Lower the heat, cover the pan, and cook for 15 minutes.
• Taste the grain — there should be a little resistance and the opaque spiraled ring of germ should show. If necessary, cook longer until done, then pour into a strainer and drain.
• While the quinoa is cooking, cut the dried fruits and vegetables.
• Toast the pine nuts in a dry pan until they are golden brown.
• Toss the warm quinoa with the fruits, vegetables, pine nuts, and dressing below.
• Serve warm or cold.

Vinaigrette Dressing

• 1 tablespoon lemon juice (or more to taste)
• 2 teaspoon finely chopped cilantro or parsley
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• salt (to taste)
• zest of one lemon
• 2 tablespoons light olive oil
• 2 tablespoons extra virgin olive oil

Combine all the ingredients in a bowl except for the olive oil. Slowly whisk in the olive oils, mixing well. Taste and adjust the balance of flavors to your preference.

*Recipe Source: The Savory Way by Deborah Madison, Bantam Books, New York.