Recipe
Salad
Chef Craig's Quinoa Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. chicken stock or water | ||
| 2 c. quinoa | ||
| 2 lemons, zest and juice | ||
| ½ c. white vinegar | ||
| ¼ c. sugar | ||
| ⅓ c. chopped fresh basil | ||
| 1 c. olive oil | ||
| 1 c. golden raisins | ||
| 1 red bell pepper, diced | ||
| 4 green onions, chopped | ||
| ½ c. English walnut pieces |
Directions
- Bring stock with quinoa to a boil. Simmer 30 to 40 minutes or until water is mostly cooked off. Chill.
- In a bowl, mix lemon zest and juice with vinegar, sugar and basil. Slowly add olive oil while mixing.
- Combine quinoa, raisins, red pepper, green onion and walnuts. Add in the vinaigrette and stir. Serve immediately or refrigerate for up to 3 days.