Quinoa Salad With Feta and Apricots, adapted from Chef Meir Adoni, Restaurant Mizlela
1 cup uncooked quinoa
1 bunch scallions, sliced
1 handful of sunflower seeds
1 handful apricots, shredded
1 handful of fresh spinach or Swiss chard, shredded
6 sprigs fresh mint, cut in thin strips
6 sprigs cilantro, cut in thin strips
2 to 3 tablespoons crumbled feta or goat cheese
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Freshly ground black pepper
Pour the quinoa into a mesh strainer and rinse under cold water until the water runs out clear.
Put the quinoa, along with 2 cups of water and salt, into a medium saucepan. Bring the mixture to a boil, lower the heat, and simmer, covered, until the quinoa is al dente, about 15 minutes. A white, spiral-like thread will appear around each grain when it is done. If there is any water remaining in the pan, drain it. Transfer the quinoa to a bowl and fluff with a fork.
In the meantime, stir the scallions into the quinoa. Add additional salt if needed and freshly ground black pepper to taste. Sprinkle with the sunflower seeds, apricot, spinach or Swiss chard, fresh mint, cilantro and top with the goat cheese or feta. Drizzle with olive oil and serve.
Yield: 4 to 6 servings