Salads and Vegetables: Salads: Curried Quinoa Salad with Cranberries and Walnuts

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

Author: Walnut Marketing Board/California Walnut Commission
Date: February 24, 2011

Serves: 4 person(s)
Yield: 4 x approx. 1 cup servings

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


    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


    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.

Nutritional Information
(Per Serving)

Calories:302 cals
Kilojoules:1,264 kJ
Fat:7.5 g
Carbohydrates:51.1 g
Protein:9.4 g
Cholesterol:0.0 mg
Sodium:378 mg
Saturated Fat:0.8 g
Fiber:5.9 g
Calcium:40.0 mg
Total Sugars:16.4 g

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