Quinoa was the most highly treasured grain among the ancient Incas. Quinoa has more protein than any other grain and is a staple food in South American cuisine.

Curried Quinoa Salad with Cranberries & California Walnuts

2 cups water
1 cup uncooked quinoa
2 tablespoons light soy sauce
1 tablespoon cider vinegar
1 tablespoon honey
1/2 teaspoon curry powder
1/4 teaspoon 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, drained
1/2 cup dried cranberries or mixed dried fruit
1/2 teaspoon grated orange zest
1/4 cup chopped California Walnuts

1. In 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.
2. In small bowl, combine: soy sauce, vinegar, honey, curry powder and red pepper flakes, stirring until completely blended.
3. In large bowl, combine remaining ingredients except walnuts. Gently stir in cooled quinoa, then soy sauce mixture. Sprinkle with walnuts.

Makes 4 servings

Recipe provided courtesy American Heart Association.