1 1\/2 cups quinoa<\/p>\n
salt and pepper<\/p>\n
1 1\/3 cups mixed moist, plump dried fruit, such as cranberries, golden raisins, dark raisins, and\/or cut up apricots<\/p>\n
1 cup mixed seeds and nuts, such as sunflower and pumpkin seeds, pine nuts, and chopped almonds and\/or walnuts<\/p>\n
1\/4 cup chopped fresh herbs, such as basil, parsley, cilantro, or mint, or a combination<\/p>\n
juice of one lemon<\/p>\n
1\/2 tsp ground ginger<\/p>\n
3 T olive oil<\/p>\n
1 T walnut or hazelnut oil<\/p>\n
4 cups mixed salad greens<\/p>\n
1 cup plain yogurt<\/p>\n
<\/p>\n
Rinse the quinoa under cold running water and drain it in a sieve. Bring 3 cups of water to a boil in a medium saucepan, salt the water, and stir in the quinoa. Lower the heat and let the quinoa cook gently for 12-15 minutes, or until the grains have expanded – when they’re cooked, each little grain will have a thin ring around it. Turn off the heat, cover the pan, and let it sit for 5 minutes. There may still be water in the bottom of the pan, so drain the quinoa in the sieve and cool to room temperature.<\/p>\n
Turn the quinoa into a serving bowl and season it to taste with salt and pepper. Gently sir in the dried fruits, nuts, and herbs.<\/p>\n
Put the lemon juice, ginger, olive oil, nut oil, and salt and pepper to taste in a small jar and shake to blend; or whisk together in a small bowl. Pour the vinaigrette over the quinoa and mix well with a large spoon or a rubber spatula. Let stand at room temperature for an hour. Spoon over lightly seasoned greens, if using, and top with the yogurt.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 cups quinoa salt and pepper 1 1\/3 cups mixed moist, plump dried fruit, such as cranberries, golden raisins, dark raisins, and\/or cut up apricots 1 cup mixed seeds and nuts, such as sunflower and pumpkin seeds, pine nuts, and chopped almonds and\/or walnuts 1\/4 cup chopped fresh herbs, such as basil, parsley, cilantro, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[59],"class_list":["post-1055","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-salads"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1055"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=1055"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1055\/revisions"}],"predecessor-version":[{"id":1056,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1055\/revisions\/1056"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=1055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=1055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=1055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}