Quinoa Salad with Pistachios, Currants and Dried Apricots Kissed with Orange, Rice Vinegar and Sesame Oil

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 443.8
  • Total Fat: 17.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 40.6 mg
  • Total Carbs: 64.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 10.4 g


Adapted from:
Cook & Be Merry
Adapted from:
Cook & Be Merry

Number of Servings: 7


    2 cups water
    2 cups quinoa, rinsed

    1 cups dried apricots, -inch slices
    1/3 cup almonds, coarsely chopped
    1/3 cup pistachios, coarsely chopped
    cup golden raisins
    cup currents, soaked 10 minutes, drained, dried

    2 tablespoons mint, minced
    cup cilantro, minced

    Finely grated zest of 1 lemon
    Juice of 1 large lemon
    3 tablespoons extra-virgin olive oil
    teaspoon ground cinnamon
    cup unseasoned rice vinegar
    cup orange juice
    2 tablespoons sesame oil


1. Combine quinoa and water in a medium saucepan and bring to a boil. Cover, decrease heat to low, and cook until all the water is absorbed, about 15 minutes.

2. Fluff grains with a fork and transfer to a medium bowl. Allow to cool to room temperature.

3. Add the apricots, almonds, pistachios, raisins, currents, mint and cilantro to the quinoa. Stir to combine.

4. In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, cinnamon, rice vinegar, orange juice and sesame oil.

5. Pour vinaigrette over salad and toss to combine. Season to taste with salt and pepper. Serve.

Serving Size: makes 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user CHANDRACETA.