Curried Quinoa Salad
with Cranberries & California Walnuts
Quinoa was the most highly treasured grain among the ancient Incas, it has more protein than any other grain and is a staple food in South American cuisine.
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
- 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.
- In small bowl, combine: soy sauce, vinegar, honey, curry powder and red pepper flakes, stirring until completely blended.
- 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.