Quinoa

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

FOR THE DRESSING:

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

PREPARATION

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.