RAINBOW QUINOA SALAD WITH MIXED NUTS, HERBS AND DRIED FRUIT

Credit Andrew Scrivani for The New York Times

Dr. David Eisenberg of the Harvard School of Public Health and the Samueli Institute,a nonprofit research organization, 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.

Total time: About 35 minutes

For the salad:

4 cups water

1 cup red quinoa or rainbow quinoa, rinsed

Salt to taste

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup chopped cilantro

2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)

1/4 cup lightly toasted pistachios

1/4 cup lightly toasted almonds, chopped

1/4 cup chopped walnuts

2 teaspoons lemon zest

For the dressing:

1/4 cup fresh lemon juice

Salt to taste

1 small garlic clove, puréed (optional)

1/4 teaspoon ground cinnamon

1 teaspoon pomegranate molasses

1/3 cup extra-virgin olive oil

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 a lid and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.

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

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

Yield: Serves 6 to 8

Advance preparation: The cooked quinoa will keep for 3 days in the refrigerator. You can toss it with the dressing and dried fruit a day ahead and refrigerate, but add the herbs and nuts shortly before serving.

Nutritional information per serving (6 servings): 360 calories; 22 grams fat; 3 grams saturated fat; 7 grams polyunsaturated fat; 12 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 4 grams dietary fiber; 10 grams sodium (does not include salt to taste); 8 grams protein

Nutritional information per serving (8 servings): 270 calories; 16 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 9 grams monounsaturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 3 grams dietary fiber; 7 grams sodium (does not include salt to taste); 6 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”