Rainbow Quinoa Salad

1. Cook Quinoa

Bring 4 cups of water to a rolling boil in a large saucepan. Stir in 1 cup of rinsed rainbow or red quinoa along with a pinch of salt. Lower the heat to a simmer, cover, and cook for about 20 minutes until the quinoa grains display tiny spirals.

2. Drain and Steam Quinoa

Drain the cooked quinoa through a fine-mesh strainer, then return it to the pot without the water. Cover the quinoa with a clean dishtowel and place the lid on top. Let it rest for 10 to 15 minutes.

3. Prepare Dressing

Whisk together fresh lemon juice, a pinch of salt, a puréed garlic clove, ground cinnamon, and pomegranate molasses. Whisk in 1/3 cup of extra-virgin olive oil until the mixture is well emulsified.

4. Assemble Salad

Transfer the fluffy quinoa to a spacious bowl. Pour over the dressing and toss together. Add chopped dried fruit, fresh cilantro, mint, parsley, toasted pistachios, almonds, and walnuts. Finish with a sprinkle of lemon zest.