Rainbow Quinoa Salad

Step 1

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 blond and red 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.

Step 2

Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.

Step 3

Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.