This fresh quinoa millet apricot salad is a hearty salad that is perfect for a spring day. With pistachios, mint, and cilantro a simple quinoa is transformed into a delicious meal. I love this salad because it is so simple to make and quinoa leftover from the night before can easily be used in this.
This recipe serves two.
Ingredients
- 1/2 cup quinoa
- 1/2 cup millet
- 1/2 cup shelled pistachios
- 1 cup dried or fresh apricots, sliced
- 2 scallions, chopped finely
- 1 cup baked tofu, diced (optional)
- 1/2 cup olive oil
- Juice of 1 lemon
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- Sea salt and pepper, to taste
Instructions
- Mix the grains together and rinse well. Bring 2 cups water to a boil in a heavy saucepan and add the grains. Reduce heat to medium, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Chill the grains in the fridge for about 30 minutes.
- While the grains are in the fridge, toast your pistachios in a dry cast-iron skillet for a few minutes. Be sure to keep moving them around the pan, or they will burn! When they seem gently toasted, remove and allow them to cool.
- Remove your grains from the fridge and transfer them to a large bowl, and add the pistachios and all the other ingredients. Make sure your salad is well tossed before serving.
- This salad stays fresh in your fridge in an airtight container for up to three days.
- Enjoy your quinoa millet apricot salad!
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