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 parsley
• 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 jalapeño 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.