Serves 4
I love the colour and the crunch of this healthful salad, which features red and black quinoa, dried apricots, chopped celery and toasted walnuts.
Quinoa is quick-cooking and marries well with many different flavours. Be sure to rinse well before cooking to remove its somewhat-bitter tasting natural coating, called saponin.
You can cook the quinoa up to a day ahead, then toss with vinaigrette and assemble just before serving.
- 1 cup quinoa
- 2 cups water
- pinch of salt
For vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Juice of one lime
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and freshly ground pepper, to taste
- Pinch cayenne pepper
Other ingredients:
- ½ cup slivered dried apricots
- 1 stalk celery, finely chopped
- 2 green onions, finely chopped
- ¼ cup toasted walnuts, coarsely chopped
Rinse quinoa thoroughly under running water and drain. Bring quinoa and water to boil in a medium saucepan. Reduce heat, uncover and simmer for 15 minutes, until quinoa is tender but still firm.
Remove from heat, cover pan with a clean dishtowel and set aside. (This will remove excess moisture).
Meanwhile, combine vinaigrette ingredients, whisking to combine.
When ready to serve, toss quinoa with vinaigrette and stir in apricots, celery, green onions and toasted walnuts.
Serve warm or at room temperature.
