Serves 4-6
Ingredients:
1 cup quinoa
½ teaspoon salt (plus more to taste)
1 teaspoon plus 2 tablespoons extra-virgin olive oil
½ cup dried apricots, diced
½ cup golden raisins
½ cup salted, shelled pistachios
½ cup sunflower seeds
½ cup chopped parsley
2 teaspoons white wine vinegar
Directions:
- Measure out the uncooked quinoa into a large bowl and fill with at least 2 cups of clean water. Let soak at least 2 hours, or overnight.
- Then, using a wire whisk, swish the quinoa around until you see a soapy residue come out of the quinoa—the water will look very cloudy.
- Drain the quinoa into a fine mesh sieve, rinse with fresh water, and set aside.
- Over medium-low heat, add the wet quinoa to a heavy sauté pan and use a wooden spoon to gently move the quinoa around the pan. Continue stirring until the water has been absorbed and the quinoa starts popping. (It will start to smell nutty.)
- Add 1¼ cups of water to the pan along with a teaspoon of olive oil and ½ teaspoon of salt. Stir and bring to a boil. Turn off the heat and cover tightly. Let stand for 12 minutes. Remove the lid—nearly all of the water should be absorbed. (If some water remains, drain through a fine mesh strainer.) Transfer to a shallow bowl or platter to cool and fluff with a fork.
- Once the quinoa has cooled down, gently stir in the other ingredients and serve.
- Enjoy!
