Rainbow Quinoa Salad

• 4 cups water
• 23 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
• 1/4 cup chopped cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• Salt to taste
• 1 cup red quinoa or rainbow quinoa, rinsed
• 1/4 cup lightly toasted pistachios
• 1/4 cup lightly toasted almonds, chopped
• 1/4 cup chopped walnuts
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• Salt to taste
• 1 small garlic clove, pureeed (optional)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon pomegranate molasses
• 13 cup extra- virgin olive oil

1. Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste.
2. 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 blond and red quinoa.
3. Drain and shake well in the strainer, then return to pot.
4. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed.
5. Transfer to a large bowl.
6. Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses.
7. Whisk in olive oil.
8. Toss together quinoa and dressing.
9. Add remaining ingredients and toss together.
10. Transfer to a platter, a wide bowl or individual plates and serve.

water, raisins, cilantro, fresh mint, parsley, salt, red quinoa, pistachios, almonds, walnuts, lemon zest, lemon juice, salt, garlic, ground cinnamon, pomegranate molasses, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1016222 (may not work)