Friday, March 11, 2016

Quinoa Salad with Candied Walnuts

Quinoa Salad

I love quinoa, as I'm sure you can tell if you are a regular reader of my blog. But, I have generally limited myself to serving it as a hot side. With spring upon us and unseasonably warm temperatures here on the east coast, I decided to branch out and try my hand at making a cold quinoa salad. Quinoa is a wonderful grain for making cold salads since, unlike many other starches, it doesn't get rock hard once it gets cold.


1 C dry quinoa
2 C water
salt to taste
¾ C dried cranberries


Cook your cup of quinoa in the water and salt to taste before refrigerating it to get to down to room temp or cooler. Gently stir in the cranberries and walnuts (which I made from my previous recipe, minus the sesame seeds) before drizzling on the basting oil and tossing to coat. Serve immediately for the best crunch on the candied walnuts.

*Basting oil is delicious herb infused oil that is great on everything from meat to pasta. If you live near a Wegmans you can easily pick some up there or you can follow their recipe, in the link provided, or make your own by combining some of your favorite fresh or dried herbs with a neutral flavored oil.

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