Equipment
* optional
Ingredients
quinoa base
- 950 ml water
- 185 g red quinoa, rinsed
- 2 g salt, to taste
salad inclusions
- 60 g dried fruit, chopped
- 7½ g cilantro, chopped
- 7½ g mint, chopped
- 15 g parsley, chopped
- 30 g pistachios, lightly toasted
- 30 g almonds, lightly toasted, chopped
- 30 g walnuts, chopped
- 10 ml lemon zest
dressing
- 60 ml lemon juice
- 1 g salt, to taste
- 1 garlic, puréed
- 1 g cinnamon
- 7 g pomegranate molasses
- 80 ml olive oil
Nutrition (per serving)
Method
Bring 950ml water to a boil (100°C/212°F) in a saucepan.
Add the rinsed quinoa and salt. Simmer gently for 20 minutes until the grains are tender and small threads appear.
Drain the cooked quinoa thoroughly using a fine-mesh strainer.
Return the quinoa to the pot. Cover with a clean dishtowel and a lid, then let rest for 15 minutes.
In a mixing bowl, whisk together the lemon juice, salt, garlic, cinnamon, and pomegranate molasses.
Slowly pour the olive oil into the lemon mixture while whisking constantly to emulsify.
Pour the dressing over the warm quinoa and stir to coat.
Add the dried fruit, cilantro, mint, parsley, pistachios, almonds, walnuts, and lemon zest. Toss until combined.
Transfer the salad to a platter or wide bowl for service.
Chef's Notes
- Rinsing quinoa is crucial to remove saponins, which can impart a bitter flavor.
- Toast your nuts and seeds before adding them to the salad. This enhances their flavor and provides a satisfying crunch.
- Don't overcook the quinoa; it should be tender but still have a slight bite, not mushy.
- For the best flavor, allow the salad to sit for at least 15-20 minutes after tossing to let the flavors meld.
- Adjust the amount of pomegranate molasses to your preference; it can be quite tart and intense.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Serve cold or at room temperature.
