Curried Quinoa Salad with Cranberries and Walnuts 

---

Serves: 4 person(s)

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

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

Ingredients:

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 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.

Author:

Walnut Marketing Board/California Walnut Commission
Walnut Marketing Board