Quinoa Salad with Apricots Basil and Pistachios
Ingredients
- 1 cup quinoa, rinsed and strained
- 2 1/2 tablespoons extra-virgin olive oil
- 12 dried apricots, finely diced, or 1/2 cup packed golden seedless raisins
- Kosher salt and freshly ground black pepper
- 5 cups packed baby arugula (about 5 ounces)
- 1/4 cup thinly sliced fresh basil
- Juice of 1 large lemon (about 1/4 cup)
- 1/2 cup shelled lightly salted pistachios
- 3 ounces soft goat cheese, crumbled
Instructions
Quinoa Salad with Apricots, Basil and Pistachios serves 6 original recipe by Food Network.
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