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

2 cups water
2 cups quinoa, rinsed

1 ½ cups dried apricots, ¼-inch slices
1/3 cup almonds, coarsely chopped
1/3 cup pistachios, coarsely chopped
¼ cup golden raisins
¼ cup currents, soaked 10 minutes, drained, dried

2 tablespoons mint, minced
¼ cup cilantro, minced

Vinaigrette
Finely grated zest of 1 lemon
Juice of 1 large lemon
3 tablespoons extra-virgin olive oil
¼ teaspoon ground cinnamon
¼ cup unseasoned rice vinegar
¼ 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.