Pistachio And Grape-Studded Quinoa Salad

By á-170456

Ingredients

• 1 1/2 cups water
• 1 cup apple juice
• 1 tablespoon minced ginger
• 2 cups quinoa well rinsed
• 1 cup English cucumber quartered
• lengthwise, and thinly sliced
• 1 cup seedless red grapes cut in half
• 1 cup seedless white grapes cut in half
• 1 cup pistachios shelled, and roughly chopped
• 1/2 cup thinly-sliced green onion
• 1/4 cup freshly-chopped parsley
• 3 tablespoons raspberry vinegar (or red wine vinegar)
• 2 tablespoons apple juice (or water)
• 2 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 2 teaspoons unbleached cane sugar (or white sugar from sugar beets)
• 1/2 teaspoon sea salt
• 1/4 teaspoon cinnamon
• Red-tipped lettuce leaves for garnishing

Details

Servings 4

Preparation

Step 1

In a medium saucepan, place the water, apple juice, and minced ginger, and bring the mixture to a boil. Add the quinoa, cover, reduce the heat, and simmer for 15 minutes or until tender. Drain off any excess liquid, transfer the quinoa to a bowl, fluff with a fork, and set aside to cool completely.

Add the cucumber, red and white grapes, pistachios, green onions, and parsley to the cooled quinoa, and toss lightly.

In a small bowl, place the remaining ingredients (except the lettuce leaves), and whisk well to combine. Pour the dressing over the quinoa mixture and toss gently to combine. Cover, place in the refrigerator, and chill for 1 hour or more to allow the flavors to blend.

Line a large bowl with the lettuce leaves. Gently toss the chilled quinoa salad, transfer the salad to the lettuce-lined bowl, and serve.

This recipe yields 4 to 6 servings.