curried quinoa salad with cranberries and walnuts

Curried Quinoa Salad with Cranberries and Walnuts
Serves: 4
  • 2 cup water
  • 1 cup uncooked quinoa
  • 2 Tbsp light soy sauce
  • 1 Tbsp cider vinegar
  • 1 Tbsp honey
  • ½ tsp curry powder
  • ¼ tsp crushed red pepper flakes, or to taste
  • ½ cup chopped green bell pepper
  • ½ cup finely chopped celery
  • 1 8-ounce can sliced water chestnuts
  • ½ cup dried cranberries
  • ½ tsp grated orange zest
  • ¼ cup chopped walnuts
  1. In a medium saucepan, bring water to a boil over high heat. Stir in quinoa.
  2. Reduce heat and simmer, uncovered, for 15 minutes, or until water is absorbed. Remove from heat and let cool.
  3. Meanwhile, in a small bowl, combine soy sauce, vinegar, honey, curry powder, and red pepper flakes, stirring until completely blended.
  4. In a large bowl, combine remaining ingredients except walnuts. Gently stir in cooled quinoa, then soy sauce mixture. To serve, sprinkle with walnuts.
Nutrition Information
Serving size: 1 cup Calories: 302 Fat: 7 g Carbohydrates: 51 g Sugar: 16 g Fiber: 5 g Protein: 9 g