Quinoa Salad with Apricots, Basil and Pistachios

Name: Quinoa Salad with Apricots, Basil and Pistachios
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 12 dried apricots, finely diced, or 1/2 cup packed golden seedless raisins; 142 grams cups packed baby arugula (about; 59 milliliters thinly sliced fresh basil; 85 grams soft goat cheese, crumbled; 0 Juice of 1 large lemon (about; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 118 milliliters shelled lightly salted pistachios; 237 milliliters quinoa, rinsed and strained

You can never have too many side dish recipes, so give Quinoa Salad with Apricots, Basil and Pistachios a try. This recipe makes 6 servings with 291 calories, 10g of protein, and 16g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, juice of lemon, lightly pistachios, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes.

Instructions

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.

Ingredients you will need

Quinoa

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Apricot