50 minutes
A vibrant and flavorful salad showcasing rainbow quinoa with a medley of herbs, nuts, and a zesty lemon dressing.
Rainbow Quinoa, rinsed
cups
quarts
pinches
Lemon Juice, fresh
tablespoons
Garlic, pureed
cloves
teaspoons
teaspoons
Dried Fruit, chopped
cups
cups
cups
cups
Pistachios, toasted, lightly
cups
Almonds, toasted, lightly
cups
Walnuts, toasted, lightly
cups
teaspoons
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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