Sprouted Quinoa Salad with Blood Orange Vinaigrette, Apricot and Pistachio

June  1, 2019
Photo by Small Batch
Author Notes

A simple salad, flavorful, bright and good for you. A perfect side for a grilled item or an easy make ahead lunch for the busy week. I use O Olive Oil and Vinegar brand Orange Blossom Vinegar for this salad in my home, any good quality Champagne vinegar will work well. —Small Batch

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 5
  • 1 cup Sprouted Quinoa
  • 1 Small Sweet Onion, small diced
  • 1 tablespoon Olive Oil
  • 1/2 cup Dried Apricot, small diced
  • 1/2 cup Roasted Salted Shelled Pistachios, chopped
  • 2 tablespoons Parsley, minced
  • 1 Blood Orange, or any common orange out of season
  • 1 tablespoon Orange Blossom Vinegar or good quality Champagne Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey
  • 2 teaspoons Salt
In This Recipe
  1. Rinse the sprouted quinoa. Bring 2 cups of water to a boil with 1/4 teaspoon salt. Add the sprouted quinoa, stir, bring to a simmer, cover and cook over low for 20 minutes, until all of the water is absorbed. Spread into a thin layer on a plate to cool.
  2. Sauté the onion in the olive oil until translucent. Set aside too cool.
  3. Segment and dice the blood orange, saving any juices that may accumulate. Mix the blood orange with the vinegar, extra virgin olive oil, mustard, honey and remaining salt to make a vinaigrette. Mix well.
  4. Combine the cooled quinoa, onion, apricot, pistachio, parsley and the blood orange vinaigrette. Season with additional salt and freshly cracked pepper to taste.

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