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Rainbow Quinoa Salad

clock-icon50 minutes
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Pixicook editorial team

A vibrant and flavorful salad showcasing rainbow quinoa with a medley of herbs, nuts, and a zesty lemon dressing.

Ingredients for Rainbow Quinoa Salad

units in
USchevron
serves
8 peoplechevron

Rainbow Quinoa, rinsed

cups

Water

quarts

Salt

pinches

Lemon Juice, fresh

tablespoons

Garlic, pureed

cloves

Ground cinnamon

teaspoons

Dried Fruit, chopped

cups

Mint

cups

Pistachios, toasted, lightly

cups

Almonds, toasted, lightly

cups

Walnuts, toasted, lightly

cups

Lemon Zest

teaspoons

How to Make 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.

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