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.