Parsley & Walnut Quinoa Salad

Matthew All Recipes, Nut Recipes, Organic Grain Recipes Leave a Comment

Parsley & Walnut Quinoa Salad

Light, herby, nutty & refreshing, this grain-salad is a great side dish. We particularly recommend paring it with rich, full flavored meats to help balance the plate.


INGREDIENTS
  • 2 cups Organic Quinoa or Conventional Quinoa
  • 4 cups of Water
  • Leaves of ½ bunch Fresh Parsley
  • 1 Scallion chopped
  • ½ tsp Garlic, chopped
  • ½ tsp Fresh Rosemary, chopped
  • 1 tbsp + 1 tsp Orange Zest
  • ¼ cup Chicken Stock
  • ¼ cup Fine Extra Virgin Olive Oil
  • 1 cup Walnut Halves
  • 1 tsp Sherry Vinegar
  • 1 tbsp Delicata Squash Seed Oil, plus extra to finish
  • Juice of ½ Lemon
  • 2 tbsp Orange Juice
  • Salt to taste

DIRECTIONS

1

Optional: Depending on the manufacturer’s instructions, you may want to rinse your quinoa before cooking it.
2

Simmer the quinoa in salted water until tender, then drain off any residual liquid and spread it out on a sheet pan, baking dish, or plate to cool.
3

In a blender combine the scallion, parsley, garlic, rosemary, orange zest, chicken stock and extra virgin olive oil. Blend to a paste.
4

Mix the herb paste and sherry vinegar into the cooled quinoa. Taste & add salt as necessary.
5

Toast the walnuts in a dry pan until fragrant, then finely chop them.
6

Fold the walnuts, lemon juice, orange juice and delicata squash seed oil into the quinoa mixture.
7

Finish by drizzling with additional delicata oil to taste. Serve.

Browse More:
Grain Recipes