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

Rainbow Quinoa Salad With Mixed 

Nuts, Herbs and Dried Fruit

Ingredients:

Salad:

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

Dressing:

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

Directions

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.