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Quinoa Salad with Walnuts and Currants

Quinoa Salad with Walnuts and Currants (1)


Once the temperature starts going above 30C and there is a heat and humidity warning, we mostly eat raw or cold foods, even for dinner. I love making a variety of salads using anything from chicken to roasted red peppers to quinoa and we never get bored.

Quinoa salads are the perfect hot weather food because it takes very little time to cook the quinoa and the salad can be prepared early in the morning when it’s still cool and enjoyed for dinner; the leftovers make for a great lunch to bring to work too.

I am always inspired when I visit other blogs and when I came across this bulgur salad, I knew I had to make it right away; I tried both bulgur and quinoa versions and we loved them. Here is my version of this fragrant, refreshing, healthy and delicious salad. 

  • 1 ½ cups quinoa
  • 2 ¼ cup water
  • 1 bay leaf
  • ½ tsp sea salt
  • ½ cup currants
  • 1 cup walnuts, toasted
  • 3-4 scallions, finely chopped
  • ¾ cup mint leaves
 Dressing:

  • ¼ cup walnut oil or olive oil
  • Juice and zest of 1 lemon
  • Sea salt to taste
Wash the quinoa and drain, place in a medium sauce pan with water and bay leaf, season with salt and bring it to a boil, cover with a lid, reduce the heat to a simmer and cook until the quinoa has absorbed all the liquid, add the currants, fluff with a fork and let it cool to room temperature, discard the bay leaf.

Meanwhile prepare the dressing in a large bowl by mixing the juice and zest of a lemon, walnut oil and a little salt. Add the cooled quinoa to the bowl, mix in the walnuts, scallions and finally the chopped mint leaves.

Serve at room temperature and refrigerate until ready to serve.

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