Quinoa Salad with Apricots, Basil and Pistachios
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 5 milligrams
- Sodium
- 510 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 5 grams
- Protein
- 10 grams
- Sugar
- 10 grams
- Total: 2 hr 55 min
- Prep: 15 min
- Inactive: 2 hr 25 min
- Cook: 15 min
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.