For the salad
2 cups dried quinoa, rinsed in cold water and drained thoroughly
4 cups water
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10 dried apricots, chopped into 1/4-inch pieces
¼ cup dried currants
3 cup finely chopped scallions
½ cup slivered almonds, toasted
Lettuce leaves, for serving
Crumbled feta cheese, for garnish (optional)
For the dressing
Finely grated zest from 2 limes, plus ¼ cup fresh lime juice
1 to 2 teaspoons honey
½ cup sunflower, safflower or walnut oil
1 teaspoon salt, or more as needed
Freshly ground black pepper
1. For the salad: Combine the quinoa and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low; cover and cook for about 15 minutes or until all of the water is absorbed, watching carefully near the end to avoid overcooking or scorching the bottom. Uncover and fluff with a fork, then transfer to a large mixing bowl to cool.
2. Meanwhile, combine the dried apricots and currants in a heatproof bowl. Cover them with just-boiled water to plump them up; drain after 10 to 12 minutes, then add the fruit to the quinoa along with the scallions.
3. For the dressing: Combine the lime juice, honey, oil, the teaspoon of salt and pepper to taste in a liquid measuring cup, whisking until emulsified. Stir in the zest, then pour into the quinoa mixture and toss to incorporate. (At this point, the salad can be refrigerated for one to two days in advance.)
4. When ready to serve, mix in the toasted almonds. Line a platter with lettuce leaves, then spoon the quinoa salad over the leaves. Scatter the feta over the top, if using, or serve alongside.
Nutritional information per serving: 320 calories, 7 g protein, 34 g carbohydrates, 19 g fat, 2 g saturated fat, 0 mg cholesterol, 300 mg sodium, 4 g dietary fiber, 9 g sugar
Adapted by The Washington Post from Susan Barocas, director of the Jewish Food Experience