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.
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.
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.
I used dried cranberries, dates, and raisins. The cranberries added a welcome tartness to the entirety. 5/5.
I like the dressing. I added some cooked lentils and squash. Very versatile recipe. Substituted maple syrup and balsamic for the pomegranate syrup.