Curried Quinoa Salad with Cranberries and Walnuts

Curried Quinoa Salad with Cranberries and Walnuts

A festive quinoa grain salad embellished with California walnuts and fruit flavors.

Rating:

4 stars 4 stars 4 stars 4 stars (15 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 18 mins
Extra Time: 1 hr
(for cooling)

Yield: 4 x approx. 1 cup servings

High-Fiber Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 2 cup water
  • 1 cup uncooked quinoa
  • 2 Tbsp light soy sauce
  • 1 Tbsp cider vinegar
  • 1 Tbsp honey
  • 1/2 tsp curry powder
  • 1/4 tsp crushed red pepper flakes, or to taste
  • 1/2 cup chopped green bell pepper
  • 1/2 cup finely chopped celery
  • 1 8-ounce can sliced water chestnuts
  • 1/2 cup dried cranberries or mixed dried fruit
  • 1/2 tsp grated orange zest
  • 1/4 cup chopped California walnuts, dry-roasted

Directions:

In a medium saucepan, bring water to a boil over high heat. Stir in quinoa. Reduce heat and simmer, uncovered, for 15 minutes, or until water is absorbed. Remove from heat and let cool.

Meanwhile, in a small bowl, combine soy sauce, vinegar, honey, curry powder, and red pepper flakes, stirring until completely blended.

In a large bowl, combine remaining ingredients except walnuts. Gently stir in cooled quinoa, then soy sauce mixture. To serve, sprinkle with walnuts.

Thanks to Walnut Marketing Board/California Walnut Commission