Rainbow Quinoa Salad

By Grandmax4

Ingredients

• 4 cups water
• 2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
• 1/4 cup chopped cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• Salt to taste
• 1 cup red quinoa or rainbow quinoa, rinsed
• 1/4 cup lightly toasted pistachios
• 1/4 cup lightly toasted almonds, chopped
• 1/4 cup chopped walnuts
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• Salt to taste
• 1 small garlic clove, puréeed (optional)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon pomegranate molasses
• 1/3 cup extra- virgin olive oil

Details

Servings 6
Adapted from cooking.nytimes.com

Preparation

Step 1

Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.

Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.

Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.