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Rainbow Quinoa Salad

Martha Rose Shulman
  • 35 minutes
  • Serves 6 to 8

INGREDIENTS

1/4 cup

Cilantro

2/3 cup

Dried fruit

1

Garlic clove, small

2 tsp

Lemon, zest

1/4 cup

Mint, fresh

1/2 cup

Parsley, fresh

1/4 cup

Lemon juice, fresh

1 tsp

Pomegranate molasses

1 cup

Quinoa or rainbow quinoa, red

1/4 tsp

Cinnamon, ground

2

Salt

1/3 cup

Olive oil, extra- virgin

1/4 cup

Almonds, lightly toasted

1/4 cup

Pistachios, lightly toasted

1/4 cup

Walnuts

4 cups

Water