Quinoa Salad and Dressing

Recipe Ingredients

1 cup	237ml	Quinoa
2 cups	474ml	Water
		Salt
6		Dried apricots - finely diced
2 tablespoons	30ml	Chives - minced
3 tablespoons	45ml	=or= scallions - thinly sliced (small)
4 tablespoons	60ml	Dried currants - softened in hot water
		And squeezed dry
3 tablespoons	45ml	Yellow or green peppers - finely diced
3 tablespoons	45ml	Pine nuts
		Salad Dressing
1		Lemon - grated zest only
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Cilantro or parsley - finely chopped
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Ground coriander seeds
		Salt
1/4 cup	59ml	Olive oil

Recipe Instructions

SALAD: Rinse the quinoa thoroughly in a bowl of cold water. Then pour into a fine-mesh strainer and rinse again under running water. Bring 2 cups of water to a boil, add salt, then stir in the quinoa. Lower the heat, cover the pan and cook 15 minutes.

Taste the grains--there should be just a little resistance and the opaque, spiraled ring of germ should show. If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl.

Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside.

Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing.

Serve piled onto a platter.

SALAD DRESSING: Combine lemon zest, juice, spices, herbs and salt together in a bowl. Stir to combine, then whisk in the olive oil. Taste and adjust the balance of flavors, adding lemon juice if necessary. Serves 4, generously.

Source:
Deborah Madison - Prodigy Guest Chefs Cookbook

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