Recipe
Salad
Chef Craig's Quinoa Salad
Primary Media
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.