Curried Quinoa Salad with Cranberries and Walnuts
A festive quinoa grain salad embellished with California walnuts and fruit flavors.
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
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.