Rainbow Quinoa Salad Recipe

Name: Rainbow Quinoa Salad
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups water; 23 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants); 1/4 cup chopped cilantro; 1/4 cup chopped fresh mint; 1/2 cup chopped fresh parsley; Salt to taste; 1 cup red quinoa or rainbow quinoa, rinsed; 1/4 cup lightly toasted pistachios; 1/4 cup lightly toasted almonds, chopped; 1/4 cup chopped walnuts; 2 teaspoons lemon zest; 1/4 cup fresh lemon juice; Salt to taste; 1 small garlic clove, pureeed (optional); 1/4 teaspoon ground cinnamon; 1 teaspoon pomegranate molasses; 13 cup extra- virgin olive oil

Servings: persons

4 cups water
23 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
1/4 cup chopped cilantro
1/4 cup chopped fresh mint
1/2 cup chopped fresh parsley
Salt to taste
1 cup red quinoa or rainbow quinoa, rinsed
1/4 cup lightly toasted pistachios
1/4 cup lightly toasted almonds, chopped
1/4 cup chopped walnuts
2 teaspoons lemon zest
1/4 cup fresh lemon juice
Salt to taste
1 small garlic clove, pureeed (optional)
1/4 teaspoon ground cinnamon
1 teaspoon pomegranate molasses
13 cup extra- virgin olive oil

1
Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste.
2
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.
3
Drain and shake well in the strainer, then return to pot.
4
Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed.
5
Transfer to a large bowl.
6
Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses.
7
Whisk in olive oil.
8
Toss together quinoa and dressing.
9
Add remaining ingredients and toss together.
10
Transfer to a platter, a wide bowl or individual plates and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups water, 23 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants), 1/4 cup chopped cilantro, 1/4 cup chopped fresh mint, and more.

Yes, Rainbow Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rainbow Quinoa Salad

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