Quinoa with Pistachios and Apricots

Quinoa salad (2)


1/2 cup chopped red onion

1/4 cup lemon juice

1 1/3 cups uncooked quinoa

1 Tbsp olive oil

Salt to taste

1/2 cup shelled raw pistachios or shelled roasted pistachios

14 dried apricots, chopped

1/3 cup chopped parsley

1 Tbsp. Sriracha Hot Chili Sauce (Next time I will add a little more since we like it hot.)



1. Place the chopped onion in a bowl and pour the lemon juice over it, stirring to coat. Set it aside and let the the onions soak up the juice.

 2. If pistachios are raw, toast them lightly in a small pan on medium-high heat. Place in a bowl to cool.

 3. Cook the quinoa according to package directions. I simmered 2 cups water and the 1 1/3 cups quinoa in a covered pot for about 20 minutes until the water was soaked up and the grain was soft and puffy.

 4. Combine the quinoa and Sriracha Sauce in a medium-sized bowl. Stir in the pistachios, chopped apricots, and parsley. Add the red onion and lemon juice and a tablespoon of olive oil.  Stir well and add salt to taste.

 This can be served either warm or chilled, and it makes great leftovers.



Fajita Chicken and Summer Vegtable Salad

Adapted from thescramble.com

Serves 4

  • 1/4 cup olive oil
  • 1 lime, juice only, about 1/8 cup or 2 Tablespoons
  • 1 tsp. sugar
  • 1/8 tsp. ground cumin, or more to taste
  • 1/8 tsp. salt, plus additional for seasoning chicken
  • 1lb boneless chicken, (you may want to pound/roll it thin) and cut into bite size pieces
  • A packet of your favorite taco/fajita meat seasoning
  • 1 head soft lettuce, ripped into bite size pieces (about 8 cups)
  • 1 cup grape tomatoes, halved (omited at the Pedroza home for John)
  • 1 cup corn kernels, frozen (defrosted) or fresh
  • 2 Tbsp. fresh cilantro, chopped, or more to taste
  • 2 Tbsp. shelled pumpkin seeds, or use sunflower seeds, toasted, if desired (I found the pumpkin seeds, called pepitas, in the section where spices were in $1 bags, and I used the whole bag.)
  • 1 cup shredded Monterey Jack cheese, optional
  • Your Favorite Hot Sauce, optional
Mix together the first five ingredients for salad dressing, set aside.Pan fry the chicken, using the  the taco/fajita seasoning packet and following the directions on the back.

While the chicken is cooking, in a large bowl, combine the lettuce, tomatoes, corn, cilantro, pumpkin seeds and cheese. Add the chicken to the salad, stir or shake the dressing, pour it over the salad and toss it gently but thoroughly. (You may not need all the dressing.)  Serve it immediately.

Denise’s notes: the original recipe doubled the dressing, and used half as a marinade.  We couldn’t taste it at all, once the chicken was cooked, and prefer taco seasoning.  You may prefer a milder taste.  This was quick, healthy, and yummy.  I think it’s about average priced for a dinner main dish.
Serving Suggestion: Chips and Salsa for a side dish, or maybe fruit