Name: Quinoa Salad with Dried Fruits and Pine Nuts
Yield: Makes 4 generous servings
Ingredients: 2 cups water; salt; 1 cup quinoa; 2 teaspoons finely chopped cilantro or parsley; ¼ teaspoon ground cumin; ¼ teaspoon paprika; 3 tablespoons pine nuts; 3 tablespoons finely and evenly diced yellow or green bell peppers; 1 tablespoon lemon juice; grated zest of 1 lemon; ¼ cup dried currants, softened in hot water and squeezed dry; 2 tablespoons virgin olive oil; ¼ teaspoon ground coriander; 2 tablespoons light olive oil; 2 tablespoons snipped chives or 3 small scallions, cut into narrow rounds; 6 dried apricots, finely diced

Preparation info

Makes
4
generous servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Quinoa is an ancient grain from the Andes that has recently been introduced as the “superfood”—it has more protein, and higher-quality protein, than any other grain. The tiny seeds are very light and digestible. Here they are mixed with dried apricots, currants, golden peppers, chives, and roasted pine nuts, all finely cut to match the diminutive size of the quinoa. This makes a lovely salad to cup in a leaf of lettuce, and leftover salad can be used to fill a grape leaf or a leaf of blanch