Quinoa Salad with Apricots, Basil and Pistachios

1. 1

   Bring 2 cups water to a boil in a small saucepan over high heat.

2. 2

   Stir in the quinoa.

3. 3

   Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.

4. 4

   Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.

5. 5

   Set aside to cool slightly, about 20 minutes, stirring a couple times.

6. 6

   Refrigerate until chilled, at least 2 hours.

7. 7

   When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios.

8. 8

   Add salt and pepper to taste.

9. 9

   Sprinkle with the goat cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.