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.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- 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.
- Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
- Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 441 milligrams, Sugar 7 grams
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Daily Guild
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved it!
Shadow Hunter
[email protected]I'm not sure I would make this salad again. It was just okay.
Trent Mackintrush
[email protected]This salad is perfect for a summer picnic or potluck. It's easy to make and everyone loves it.
Jonah Mounsey
[email protected]I love the dressing on this salad. It's light and refreshing, but still has a lot of flavor.
Fernando Morales
[email protected]This salad is a great way to use up leftover quinoa. I also added some leftover chicken and it was a great meal.
Amir Gujjar
[email protected]I had some trouble finding some of the ingredients, but it was worth the effort. The salad was delicious!
Mohsun Ali
[email protected]This salad was a bit bland for my taste. I think it could use some more seasoning.
Stefanie Hobbs
[email protected]I'm not a huge fan of quinoa, but I really enjoyed this salad. The flavors and textures were really well-balanced.
Uju Ilukwe
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also very filling and satisfying.
Adamu Maitamanin
[email protected]I followed the recipe exactly and the salad turned out great. I highly recommend it!
Jenny Omon
[email protected]This salad is beautiful and delicious! I love the pop of color from the vegetables and the quinoa is cooked perfectly.
Prexcious Khilji
[email protected]The dressing is a bit too tangy for my taste, but otherwise this salad is delicious. I'll try making it again with a different dressing.
Dunai Dadad
[email protected]This salad is a great way to use up leftover quinoa. I love that it's so versatile - you can add whatever vegetables or fruit you have on hand.
Md Atikur Rahman
[email protected]Easy to make and packed with flavor. I added some grilled chicken for extra protein and it was a perfect summer meal.
Rahul Chanda
[email protected]I'm not usually a fan of quinoa, but this salad changed my mind. The combination of textures and flavors was incredible. I'll definitely be making this again.
factory wala
[email protected]This salad was a hit at my last potluck! The vibrant colors and flavors were a feast for the eyes and taste buds. I especially loved the crunch from the radishes and the sweetness from the fruit.