Quinoa Arugula Salad

Quinoa-Arugula Salad w/ Apricots & Pistachios
Adapted loosely from Cooking Light, June 1999; Serves 4

Quinoa is awesome. The first time I made it, it was nasty though b/c I overcooked it. Don't do that because if cooked correctly, it is fantastic. Did I mention healthy? It's loaded with protein and is light & fluffy, and slightly nutty when cooked. Use it in recipes instead of white rice or cous cous. Oh, and it's gluten-free. For this recipe, play around and swap out whatever. The original recipe used romaine lettuce and green onions, but I liked the peppery-ness of the arugula.

2 c water
1 c uncooked quinoa, rinsed
4 c chopped baby arugula
1/3 c dried apricots (~10), halved
1/3 c golden raisins
1/3 c shelled dry-roasted pistachios
1/4 c diced red onion
1/4 c chopped fresh parsley
1/4 c chopped fresh cilantro
2 T chopped fresh basil

zest from 1 lime
juice from 1 lime
2 T mirin
1 T olive oil
3 T reserved water from quinoa
1/2 large jalapeno, minced (or 1 small)
salt & pepper
1/4 t g cumin
1/4 t g coriander
1/4 t sweet paprika

Cook quinoa in small saucepan (2:1 ratio), simmer uncovered for ~10 minutes. Remove, strain, and save 3 T water for vinaigrette.

Combine arugula, quinoa, and remaining salad ingredients in large bowl and set aside.

Combine all vinaigrette ingredients in small bowl and whisk. Pour over quinoa/salad mixture. Season to taste w/ s&p.