Salad:
\n3 C. water
\n1 C. uncooked quinoa
\n1\/2 tsp. salt
\n4 C. thinly sliced romaine lettuce
\n1\/3 C. dried apricots (about 10), quartered
\n1\/3 C. golden raisins
\n1\/4 C. shelled dry-roasted pistachios
\n1\/4 C. thinly sliced green onions
\n1\/4 C. chopped fresh parsley
\n1\/4 C. chopped fresh cilantro
\n2 T. finely chopped fresh mint
\n1\/4 tsp. black pepper<\/p>\n
Vinaigrette:
\n1\/2 tsp. grated lime rind
\n3 T. fresh lime juice
\n2 T. mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
\n1 T. olive oil
\n1\/2 to 1 tsp. minced jalape\u00f1o pepper
\n1\/4 tsp. salt
\n1\/4 tsp. ground cumin
\n1\/4 tsp. ground coriander
\n1\/4 tsp. paprika<\/p>\n
To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 T. cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.
\nTo prepare the vinaigrette, combine reserved 3 T. cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat.<\/p>\n
Yield: 4 servings
\nCalories: 365
\nFat: 11.8g
\nFiber: 10.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
Salad: 3 C. water 1 C. uncooked quinoa 1\/2 tsp. salt 4 C. thinly sliced romaine lettuce 1\/3 C. dried apricots (about 10), quartered 1\/3 C. golden raisins 1\/4 C. shelled dry-roasted pistachios 1\/4 C. thinly sliced green onions 1\/4 C. chopped fresh parsley 1\/4 C. chopped fresh cilantro 2 T. finely chopped fresh mint 1\/4 tsp. black pepper Vinaigrette: 1\/2 tsp. grated lime rind 3 T. fresh lime juice 2 T. mirin (sweet rice wine) or slightly sweet white…<\/p>\n