Food & Cooking Recipes Salad Recipes Quinoa Salad 3.0 (29) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 Studded with plump dried currants and dressed with a citrusy sherry vinaigrette, this quinoa salad makes a delicious lunch for a crowd. Ingredients 2 cups dried quinoa 1 tablespoon kosher salt ⅓ cup dried currants 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 1 tablespoon fresh orange juice ¼ cup finely chopped red onion ⅓ cup coarsely chopped fresh flat-leaf parsley ¼ teaspoon freshly ground black pepper Directions Put quinoa in a fine sieve, and rinse under cold water until water runs clear. Transfer to a large saucepan, and add salt and 2 1/4 cups water; bring to a boil. Cover; reduce heat, and simmer until liquid is completely absorbed and quinoa is tender, about 20 minutes. Meanwhile, put currants and 1/2 cup water in a small bowl. Let stand until currants are softened, about 15 minutes. Drain currants well; set aside. Transfer cooked quinoa to a medium bowl. Add oil, vinegar, and orange juice; toss to combine. Refrigerate until cold, about 45 minutes. Stir in onion, parsley, and reserved currants; season with pepper. Rate it Print