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Chefs’ Collections

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.

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
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      308 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 98 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6 to 8

Preparation

  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.
  2. Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
  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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