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Rainbow Quinoa Salad by Martha Rose Shulman, NYT Cooking

April 29, 2017 beautifulyou583

Time: 35 minutes

Yield: Serves 6 to 8

Get full recipe👇🏻

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

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

Published by beautifulyou583

Passionately in love with Creative cooking and fitness. Travelling is part of my life. Seeing the world around me make me absolutely happy. My daily exercise routine ~ POP Pilates and PIIT28. Staying confidence, strong and independence make a woman gorgeous. Be the most out of yourself and see your desires come true. Above all, my strength and wisdom come from the Lord Jesus~ Psalm 128 View all posts by beautifulyou583