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.
- 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
Optional: Depending on the manufacturer’s instructions, you may want to rinse your quinoa before cooking it.
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.
In a blender combine the scallion, parsley, garlic, rosemary, orange zest, chicken stock and extra virgin olive oil. Blend to a paste.
Mix the herb paste and sherry vinegar into the cooled quinoa. Taste & add salt as necessary.
Toast the walnuts in a dry pan until fragrant, then finely chop them.
Fold the walnuts, lemon juice, orange juice and delicata squash seed oil into the quinoa mixture.
Finish by drizzling with additional delicata oil to taste. Serve.