This Rainbow Quinoa Salad is vegan, gluten-free, stunning and totally delicious! Use a variety of dried fruits and nuts, as well as a mix of your favourite fresh herbs.
FOR THE SALAD
½ cup Tasti Ready to Eat Apricots, chopped
½ cup Tasti Ready to Eat Figs, chopped
¼ cup lightly toasted Tasti Pistachios
¼ cup lightly toasted Tasti Natural Almonds, chopped
¼ cup lightly toasted Tasti Pinenuts
¼ cup chopped fresh coriander
¼ cup chopped fresh mint
½ cup chopped fresh parsley
4 cups water
1 cup quinoa, rinsed
2 teaspoons pomegranate seeds
Salt to taste
FOR THE DRESSING
¼ cup fresh lemon juice
1 garlic clove, crushed
¼ teaspoon ground cinnamon
1 teaspoon pomegranate seeds, crushed
1 cup extra-virgin olive oil
Salt to taste
1. Bring water to a boil in a medium sized saucepan and add quinoa and salt to taste. Bring back to a boil, then reduce heat and simmer for 20 minutes.
2. Drain the quinoa, shake well in a sieve, then return to the pot. Cover pot with a tea-towel and then place a lid over the tea-towel and let sit for 10 to 15 minutes. Transfer to a large bowl.
3. While the quinoa is cooling, mix together lemon juice, salt, crushed garlic, cinnamon, and crushed pomegranate seeds. Add in olive oil.
4. Toss quinoa in the dressing. Add remaining ingredients and gently fold together. Transfer to a platter or individual plates and serve. Serves 4.