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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
Rainbow Quinoa Salad

INGREDIENTS

FOR THE SALAD:

  • 4 cups water
  •  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
  •  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.


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