Rainbow Quinoa Salad by Martha Rose Shulman, NYT Cooking

Time: 35 minutes

Yield: Serves 6 to 8

Get full recipe👇🏻


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

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


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