Rainbow Quinoa Salad

Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.

Featured in: Rainbow Quinoa Salad. 

Rainbow Quinoa Salad

INGREDIENTS

FOR THE SALAD:

• 4 cups water
• ⅔ cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
• ¼ cup chopped cilantro
• ¼ cup chopped fresh mint
• ½ cup chopped fresh parsley
•  Salt to taste
• 1 cup red quinoa or rainbow quinoa, rinsed
• ¼ cup lightly toasted pistachios
• ¼ cup lightly toasted almonds, chopped
• ¼ cup chopped walnuts
• 2 teaspoons lemon zest

FOR THE DRESSING:

• ¼ cup fresh lemon juice
•  Salt to taste
• 1 small garlic clove, puréeed (optional)
• ¼ teaspoon ground cinnamon
• 1 teaspoon pomegranate molasses
• ⅓ cup extra- virgin olive oil

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.