Quinoa is an awesome grain. It’s gluten free, a complete protein, and super easy to cook up in a rice cooker. It has a distinctive flavor when cooked that some people dislike. Toasting it before cooking really helps create a pleasant nuttiness instead.
This recipe is so simple and delicious; if you prep the other ingredients while the quinoa is cooking, you’re good to go in about 30 minutes!
Fruity Quinoa Salad
(Adapted from A Hint of Honey)
1 cup quinoa, toasted (in a dry skillet over high heat until lightly browned, about 5 minutes)
1 1/2 cups water
1/3 cup dried cranberries, chopped
1/3 cup dried apricots, chopped
3 green onions, sliced
1/2 tsp. salt + more to taste
freshly ground black pepper
1/2 cup pistachios, pepitas (for a nut-free dish) or even chopped walnuts or pecans, toasted in a dry skillet until fragrant
2 tsp. honey
1 TB balsamic vinegar
1 TB apple cider vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste
1. Cook quinoa in the rice cooker, or on the stove.
2. To make the vinaigrette, blend ingredients in a blender or with your immersion blender (what, you don’t have one yet???). Season to taste with salt and pepper.
3. Toss to combine the quinoa, nut or seed choice, cranberries, apricots, and onions in a large bowl. Pour the vinaigrette over top and toss to coat. Season to taste with salt and pepper. Serve slightly warm or at room temperature. This gets better as it marinates; I like cold leftovers for breakfast the next morning!