Rainbow Quinoa Salad
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
Strongly recommend the pomegranate molasses if you have access to it. It is an unusual flavor in my pantry and I was happy to find this recipe. For my own palate I leave out the garlic and cinnamon, use 1/4 cup each EVOO and lemon juice and 1 generous tablespoon pomegranate molasses or more if I feel like it for 1/2 the amount of cooked quinoa. Amazing flavor. While you can eat it right away, this salad benefits from overnight in the fridge to marinate the flavors and allow the dried fruit to plump in the dressing. I prefer diced medjool dates, golden raisins and dried cranberries. Sometimes leave out the nuts if I don’t have them on hand. This recipe will not disappoint!
Absolutely a winner! So full of flavor. I used raisins and dates for the dried fruit. I subbed date syrup for the pomegranate molasses. So so tasty!
Very nice recipe. Made some variatios, but that seemed to work. Its quite adaptable to taste.