This recipe adapted from Cooking Light features a tiny grain with a texture lighter than rice. Quinoa (KEEN-wah) is often dubbed “supergrain” because it is rich in many nutrients, particularly protein. If apricots are in season where you live, substitute the fresh~ about 6, coarsely chopped~in place of the dried.

SALAD:

3 cups water

1 cup uncooked quinoa

1/2 teaspoon salt

4 cups thinly sliced romaine lettuce

1/3 cup dried apricots (about 10), quartered

1/3 cup golden raisins

1/4 cup shelled dry-roasted pistachios

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

2 tablespoons finely chopped fresh mint

1/4 teaspoon black pepper

VINAIGRETTE:

1/2 teaspoon grated lime rind

3 tablespoons fresh lime juice

2 tablespoons mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)

1 tablespoon olive oil

1/2 to 1 teaspoon minced jalapeno pepper

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.

To prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat.

Yield: 4 servings (serving size: 1 3/4 cups)