A festive quinoa grain salad embellished with California walnuts and fruit flavors.
Author: Walnut Marketing Board/California Walnut Commission
Serves: 4 person(s)
Preparation Time: 15 mins
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
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.
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