Quinoa with Dried Fruits & Nuts
This quinoa dish reminds me of Passover.
I make that delicious haroset for Passover seder every year, with grated apples, dried fruit and nuts.....a bit of cinnamon and wine.
As I was making this crunchy salad, I kept smelling Passover. I know, I am weird.
I found this recipe in the NY Times....they call it "rainbow quinoa".
I used every nut I had, including pecans and delicious energy mix from Wholesome Pantry Organic.
Using lots of fresh herbs are what make this a crunchy, bright, healthy breakfast quinoa.
I have decided I am not a fan of pomegranate molasses, which is used in a lot of Middle Eastern dishes.....it is just too bitter for me, so I decided date syrup is a better choice.
You can omit any nut or dried fruit you like.....but I say the more the merrier.
Quinoa w/ Dried Fruits & Nuts (adapted from the NY Times):
2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, dried figs, dates....I used them all)
1/4 cup chopped cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
se salt to taste
1 cup red quinoa or "rainbow quinoa" (mixed red/white), rinsed
1/4 cup lightly toasted pistachios
1/4 cup lightly toasted almonds, chopped
1/4 cup chopped walnuts or pecans
2 teaspoons lemon zest
2 tbsp fresh lemon juice
se salt to taste
1 small garlic clove, shaved on a microplane (optional)
1/2 teaspoon ground cinnamon
1 teaspoon pomegranate molasses (honey, maple syrup or date syrup is better in my opinion)
1/3 cup extra virgin olive oil
It's pretty simple.
Cook the quinoa as per directions (I do this the night before so I have it cooled and ready to go for recipes).
Chop the dried fruit and nuts to uniform size. Mix in with the cooled quinoa and lemon zest.
Whisk up dressing and toss with the quinoa. Taste for salt.
Add in the fresh herbs and serve.