Quinoa Salad

Quinoa Salad

Studded with plump dried currants and dressed with a citrusy sherry vinaigrette, this quinoa salad makes a delicious lunch for a crowd.


  • 2 cups dried quinoa

  • 1 tablespoon kosher salt

  • cup dried currants

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon sherry vinegar

  • 1 tablespoon fresh orange juice

  • ¼ cup finely chopped red onion

  • cup coarsely chopped fresh flat-leaf parsley

  • ¼ teaspoon freshly ground black pepper


  1. 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.

  2. 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.

  3. Transfer cooked quinoa to a medium bowl. Add oil, vinegar, and orange juice; toss to combine. Refrigerate until cold, about 45 minutes.

  4. Stir in onion, parsley, and reserved currants; season with pepper.

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