Rainbow Quinoa Salad by Martha Rose Shulman, NYT Cooking

Time: 35 minutes

Yield: Serves 6 to 8

Get full recipe๐Ÿ‘‡๐Ÿป

http://cooking.nytimes.com/recipes/1016222-rainbow-quinoa-salad
INGREDIENTS

ยผ cup fresh lemon juice

Salt to taste

1 small garlic clove, purรฉeed (optional)

ยผ teaspoon ground cinnamon

1 teaspoon pomegranate molasses

โ…“ cup extra- virgin olive oil

4 cups water

โ…” cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)

ยผ cup chopped cilantro

ยผ cup chopped fresh mint

ยฝ cup chopped fresh parsley

Salt to taste

1 cup red quinoa or rainbow quinoa, rinsed

ยผ cup lightly toasted pistachios

ยผ cup lightly toasted almonds, chopped

ยผ cup chopped walnuts

2 teaspoons lemon zest

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