Pistachio, Apricot, and Cranberry Quinoa

I'll never forgive my school instructors for all of the cruel assignments they inflicted on us over spring break. This week back has been a nightmare. I had a really hard time enjoying my time off, with a pile of undone schoolwork weighing on the back of my mind. We had to cut our vacation short to get back and start studying. Assignments over holidays should be forbidden. They defeat the purpose of a "break". I had the choice to sit at home and do school work, or take advantage of my week off from classes and attempt to make time for adventures and productivity. It was anything but relaxing. I just have to make it through one more test on Friday and this obnoxious week will be over!

Sunday evening I did make time for a quiet, home-cooked dinner. (I get sick of restaurants really fast when I'm traveling. Home cooking can't be beat!) I roasted a turkey breast (recipe tomorrow!) and served it with this whole grain salad of light and nutty quinoa, dressed with toasted pistachios, chewy apricots and cranberries, and a sweet sherry vinaigrette. The recipe is supposed to serve 4. We ate the whole bowlful by bedtime! It's incredibly good! And extremely easy to make.

INGREDIENTS
1/3 cup pistachios, toasted (in a dry skillet over medium-low heat until fragrant)
1 cup quinoa, toasted (in a dry skillet over high heat until lightly browned, about 5 minutes)
1 1/2 cups water
1/4 cup dried cranberries, chopped
1/4 cup dried apricots, chopped
1 stalk celery, sliced (optional, I omitted)
3 green onions, sliced
1/2 tsp. salt + more to taste
freshly ground black pepper

Honey Shallot Sherry Vinaigrette:
2 tsp. shallot, minced
2 tsp. honey
2 Tbsp. sherry vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Add quinoa, water, and salt to a medium sized pot and bring to a boil. Cover, reduce heat, and simmer 15 minutes, until the water has been absorbed and the quinoa is soft. Fluff with a fork and let cool.

2. To make the vinaigrette, whisk together the shallot, honey, and vinegar in a small bowl. Slowly stream in the olive oil, while whisking constantly. Season to taste with salt and pepper.

3. Toss to combine the quinoa, pistachios, cranberries, apricots, celery (optional), and onions in a large bowl. Pour the vinaigrette over top and toss to coat. Season to taste with salt and pepper. Serve slightly warm or at room temperature.

Serves 4 as a side.

(Adapted from Leite's Culinaria)