Casablanca Quinoa Salad

1/3 cup sliced almonds

1 cup quinoa, rinsed

¼ tsp. salt

1/3 cup dried apricots, dice

1/3 cup raisins

1/3 cup fresh orange juice

1 small shallot, finely chopped (2 Tbs.)

2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh cilantro

2 Tbs. chopped fresh mint

1 Tbs. freshly grated orange zest

½ tsp. ground cumin

½ tsp. ground coriander

2 Tbs. olive oil

2 oranges, peeled and sectioned, for garnish

1. Toast almonds 4-5 minutes in dry skillet or toaster over, or until pale brown and fragrant, stirring often.
2. Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low, and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
3. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Success Secret: Rinsing Quinoa.

There are many grains you can get away with not rinsing – quinoa isn't one of them. It has a natural coating that can make the cooked grains sticky and bitter if not washed off.