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.
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| 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.
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