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.
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Grain Recipes
Grain Recipes