Rainbow Quinoa Salad
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups water
- ⅔cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
- ¼cup chopped cilantro
- ¼cup chopped fresh mint
- ½cup chopped fresh parsley
- Salt to taste
- 1cup red quinoa or rainbow quinoa, rinsed
- ¼cup lightly toasted pistachios
- ¼cup lightly toasted almonds, chopped
- ¼cup chopped walnuts
- 2teaspoons lemon zest
- ¼cup fresh lemon juice
- Salt to taste
- 1small garlic clove, puréeed (optional)
- ¼teaspoon ground cinnamon
- 1teaspoon pomegranate molasses
- ⅓cup extra- virgin olive oil
For the Salad
For the Dressing
Nutritional analysis per serving (8 servings)
269 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 442 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- Step 2
Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
- Step 3
Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.
Private Notes
Comments
This is a keeper. Really delicious whether the quinoa is warm or room temp. Nice dish to prepare ahead of time and bring to a picnic, too. Like Kate I used maple syrup in the dressing in lieu of the pomegranate molasses, and added a splash of balsamic. There's really so little of it that you can hardly, if at all, tell the difference.
Excellent. Loved the lemon/pomegranate molasses/garlic dressing. And for those of you wondering if you should get pomegranate molasses - do so! It is one of my favorite things. Quite sour but with a great depth of flavor. I like marinating chicken breasts in it with a little soy sauce and pepper. I can find it in the "import" section of my supermarket.
This recipe made a quinoa lover of my husband. I had to make a few substitutions to avoid a trip to the store: extra mint and parsley instead of cilantro; cashews instead of pistachios, maple syrup instead of pomegranate molasses, and red palm oil instead of olive oil (for added nutrition). Absolutely delicious!
Substituted balsamic glaze for the pomegranate molasses. Worked really well.
Really delicious, and it seems like there's a lot of room for improvisation. I added chopped arugula and basil from my garden, which tasted great.
I knew this was a big hit at a potluck when people pointed it out on the table telling me I had to try that salad. I modified it slightly by adding 3 sliced spring onions and cut up sugar peas slightly fried in a wok with a little olive oil.