Rainbow Quinoa Salad

By Martha Rose Shulman

Published April 3, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
5(2,151)
Comments
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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.

Featured in: Rainbow Quinoa Salad With Mixed Nuts, Herbs and Dried Fruit

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Ingredients

Yield:Serves 6 to 8

FOR THE SALAD

  • 4 cups water

  • ⅔ cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)

  • ¼ cup chopped cilantro

  • ¼ cup chopped fresh mint

  • ½ cup chopped fresh parsley

  • Salt to taste

  • 1 cup red quinoa or rainbow quinoa, rinsed

  • ¼ cup lightly toasted pistachios

  • ¼ cup lightly toasted almonds, chopped

  • ¼ cup chopped walnuts

  • 2 teaspoons lemon zest

FOR THE DRESSING

  • ¼ cup fresh lemon juice

  • Salt to taste

  • 1 small garlic clove, puréeed (optional)

  • ¼ teaspoon ground cinnamon

  • 1 teaspoon pomegranate molasses

  • ⅓ cup extra- virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

26 grams carbs; 269 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 4 grams fiber; 442 milligrams sodium; 6 grams protein; 7 grams sugar

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

  1. 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.

  2. Step 2

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

  3. 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.

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Ratings

5 out of 5
2,151 user ratings
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Comments

Mark R

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.

Nicole

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.

Eleanor

It's easy to make pomegranate molasses:
Ingredients
• 4 cups pomegranate juice
• 1/2 cup sugar
• 1/4 cup lemon juice
Method
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

Greta

Very tasty! But it is a lot of work! It was perfect for a picnic where this is the only thing I am making. Definitely worth the effort and I will make again.

Kat B

Delish! I didn't have pom molasses, so I used a little honey and raspberry jam. Great dish to take to a potluck or prep to have for lunch during the week.

Leslie Bethell

I used dried cranberries, dates, and raisins. The cranberries added a welcome tartness to the entirety. 5/5.

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