Quinoa with Apricots and Pistachios
This simple, gluten free and nutritious salad full of essential ingredients. Quinoa is a complete protein, which means it contains all of the essential amino acids. Amino acids are the building blocks of the proteins that make up your muscles, bones, skin, and blood.
Total time:15 minutes
Cooking time: 20 minutes
Serves 4-6
Ingredients
1 cups quinoa, rinsed
2 tablespoons California olive oil
½ cup finely minced shallot
½ cup dried organic apricots coarsely chopped
½ cup roasted pistachios
2 cups baby arugula, washed and spun dry
Citrus Dressing
½ cup fresh orange juice
½ Meyer lemon zested
1 garlic clove minced
1 tablespoon Meyer lemon juice
2 Tbs California olive oil
¼ teaspoon kosher salt
1/8 tsp fresh ground black pepper
Directions
In a medium sauce pan add 1 cup quinoa and 2 cups water Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed
For the dressing, Place ingredients in a small bowl and whisk together until well combined.
Remove pan from heat, stir in apricots, cover and let sit for 10 minutes.
Fluff quinoa with fork; stir in arugula, pistachios and citrus dressing
Serve.
Make it your own
Substitute farro for the quinoa, step 1
Substitute dried mango, apple, or peach for the apricots, step 7
Garnish with sliced or diced fresh or roasted red sweet pepper, step 8