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Quinoa Salad

  • yield: Makes about 8 cups




  • 2 cups dried quinoa
  • 1 tablespoon coarse salt
  • 1/3 cup currants
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon freshly squeezed orange juice
  • 1/4 cup finely diced red onion
  • 1/3 cup coarsely chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper


  1. Step 1

    Rinse quinoa under cold water, until water runs clear. Transfer to a saucepan; add salt and 2 1/4 cups water. Bring to a boil, cover, reduce to a simmer, and cook until water is completely absorbed, about 20 minutes.

  2. Step 2

    Meanwhile, in a medium bowl, combine currants and 1/2 cup water. Let stand for 15 minutes. Drain well; set aside.

  3. Step 3

    When quinoa is cooked, transfer to a medium bowl. Add oil, vinegar, and orange juice. Toss to combine. Refrigerate until cold, about 45 minutes.

  4. Step 4

    Stir in onion, parsley, and reserved currants. Season with pepper. Serve cold, or at room temperature.

Martha Stewart Living, June 2004