Rating: 3 stars
29 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 2
  • 29 Ratings

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

Martha Stewart Living, June 2004

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

29 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 2