Quinoa Salad with Apricots, Basil and Pistachios

This easy-to-make salad is packed with fiber (thanks to the quinoa) and flavor-we love the combination of sweet, tangy and peppery. The[ soft and creamy goat cheese is the perfect topping.]

Total Time:
2 hr 55 min
Prep:
15 min
Inactive:
2 hr 25 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup quinoa, rinsed and strained
  • 2 1/2 tablespoons extra-virgin olive oil
  • 12 dried apricots, finely diced, or 1/2 cup packed golden seedless raisins
  • Kosher salt and freshly ground black pepper
  • 5 cups packed baby arugula (about 5 ounces)
  • 1/4 cup thinly sliced fresh basil
  • Juice of 1 large lemon (about 1/4 cup)
  • 1/2 cup shelled lightly salted pistachios
  • 3 ounces soft goat cheese, crumbled
Directions

Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.

Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.

When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.

Copyright 2013 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Healthy Side Dish Recipes