Quinoa in the News and on Your Plate


Quinoa is touted as a superfood, and according to a recent Food & Environmental Reporting Network (FERN) article  it may play a key role in providing food in the face of climate change, making it all the more important to cultivate awareness about the grain-like seed (for instance, did you know that it is considered Kosher for passover?). You can do your part this week by jumping on the quinoa band wagon mixing up the healthy and delicious salad. Great as a side, or as a meal.

Rainbow Quinoa Salad With Mixed Nuts, Herbs and Dried Fruit

Total time: About 35 minutes

For the salad:

  • 4 cups water
  • 1 cup red quinoa or rainbow quinoa, rinsed
  • Salt to taste
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped cilantro
  • 2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
  • 1/4 cup lightly toasted pistachios
  • 1/4 cup lightly toasted almonds, chopped
  • 1/4 cup chopped walnuts
  • 2 teaspoons lemon zest

For the dressing:

  • 1/4 cup fresh lemon juice
  • Salt to taste
  • 1 small garlic clove, puréed (optional)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pomegranate molasses
  • 1/3 cup extra-virgin olive oil
  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 a lid 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.

Yield: Serves 6 to 8

Advance preparation: The cooked quinoa will keep for 3 days in the refrigerator. You can toss it with the dressing and dried fruit a day ahead and refrigerate, but add the herbs and nuts shortly before serving.

Nutritional information per serving (6 servings): 360 calories; 22 grams fat; 3 grams saturated fat; 7 grams polyunsaturated fat; 12 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 4 grams dietary fiber; 10 grams sodium (does not include salt to taste); 8 grams protein

Recipe from: The Very Best Recipes for Health by Martha Rose Shulman


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