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Rainbow Quinoa Salad

5.0(2126)

Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.

by Martha Rose Shulman

Open original recipe

MediterraneanDinner, Lunch, Appetizer, Main Course

Servings

(6–8)

Total time

35 min

Calories / serving

269 kcal

Ingredients (17)

serves

4 cups waterwater
2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)apricot
1/4 cup chopped cilantrocilantro
1/4 cup chopped fresh mintmint
1/2 cup chopped fresh parsleyparsley
Salt to tastesalt
1 cup red quinoa or rainbow quinoa, rinsedquinoa
1/4 cup lightly toasted pistachiospistachio
1/4 cup lightly toasted almonds, choppedalmond
1/4 cup chopped walnutswalnut
2 teaspoons lemon zestlemon
1/4 cup fresh lemon juicelemon-juice
Salt to tastesalt
1 small garlic clove, puréeed (optional)garlic
1/4 teaspoon ground cinnamoncinnamon
1 teaspoon pomegranate molassespomegranate-molasses
1/3 cup extra- virgin olive oiloil

Instructions (3 steps)

01Bring 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.

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Rich recipe — supports nutrition-aware planning.