Tuesday, May 30, 2017

Rainbow Quinoa Salad With Mixed Nuts, Herbs, And Dried Fruit

4 cups water
1 cup quinoa
2/3 cup dried fruit i.e apricots, raisins, cranberries, 
      figs, currants
1/4 cup cilantro
1/4 cup fresh mint
1/2 cup fresh parsley
salt to taste
1/4 cup lightly toasted pistachios, chopped
1/4 cup lightly toasted almonds, chopped
1/4 cup chopped walnuts
2 tsp. lemon zest
1/4 cup fresh lemon juice
salt to taste
1 small garlic clove crushed
1/4 teaspoon ground cinnamon
1 teaspoon pomegranate molasses
1/3 cup olive oil


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. Serves 4 to 6.

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