Dried Fruit And Nut Sauce With Cilantro Recipes

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RAINBOW QUINOA SALAD



Rainbow Quinoa Salad image

Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the "Healthy Kitchens, Healthy Lives" medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 35m

Yield Serves 6 to 8

Number Of Ingredients 17

4 cups water
2/3 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, puréeed (optional)
1/4 teaspoon ground cinnamon
1 teaspoon pomegranate molasses
1/3 cup extra- virgin olive oil

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 441 milligrams, Sugar 7 grams

QUINOA SALAD WITH DRIED FRUIT AND NUTS



Quinoa Salad with Dried Fruit and Nuts image

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Provided by NATALIE17

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 10

Number Of Ingredients 13

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

  • Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g

DRIED FRUIT AND NUT SAUCE WITH CILANTRO



Dried Fruit and Nut Sauce with Cilantro image

You don't see much cilantro in Europe, but you find it in the southeastern part of the continent, where several cultures mingle. Regardless of this sauce's origin (it is closely related to Tarator or Skordalia; recipe follows), it is fabulous with grilled meats, especially lamb. Walnut oil is not essential here, but it really does make a difference.

Yield makes about 2 cups

Number Of Ingredients 10

1/2 cup prunes or dried apricots
2 garlic cloves, peeled
1/2 cup walnuts
2 cups fresh cilantro leaves
1/2 cup fresh parsley or dill leaves
1/2 cup chopped scallion
1/4 cup fresh lemon juice or vinegar
Salt and black pepper to taste
1 cup walnut oil, more or less, or extra virgin olive oil
Cayenne to taste

Steps:

  • Combine the prunes in a saucepan with 1/2 cup water and cook gently, covered, until softened, just 5 to 10 minutes. Drain.
  • Combine the prunes in a food processor with the garlic, walnuts, cilantro, parsley, scallion, lemon juice, salt, and pepper. Process for a few seconds, then begin adding the oil in a steady stream until you have created a thick sauce.
  • Add some cayenne, taste and adjust seasoning, and serve or cover and refrigerate for up to a few days.

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