Quinoa Salad with Apricots, Pistachios and Mint

Make this salad into a refreshing meal by topping with avocado and wrapping it up in lettuce leaves.
Serves 2-3

2 shallots, peeled and diced small (have tried also w/ scallions and white onion – all good)
1 red bell pepper, diced small
3/4C quinoa (measured before cooking) cooked as directed
1/3-1/2C dried apricots, chopped small
zest and juice of 1 orange
1/4C fresh mint, chopped
1/4 tsp crushed red pepper flakes
salt to taste
1/4 C pistachios, lightly toasted and coarsely chopped

Water-saute the shallots and pepper for about 10 minutes. To do this, place vegetables in a pan over medium heat, adding water by the tablespoonful to just keep from sticking. Add all remaining ingredients except pistachios and heat/stir for about 5 minutes more. Allow to cool, stir in nuts, and refrigerate until cold. Now that I’m sitting here writing this up I’m wondering why bother heating this recipe at all…maybe I’ll do some experimenting and report back. The flavors certainly meld nicely, esp. the fresh mint – so maybe that’s the reason.

Credit: Forks Over Knives – The Cookbook (my latest favorite!)


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