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)

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 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.