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4 cups water
1 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

¼ cup fresh lemon juice
 Salt to taste
1 small garlic clove, puréeed (optional)
¼ teaspoon ground cinnamon
1 teaspoon pomegranate molasses/ maple syrup
1/2 cup extra- virgin olive oil


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