Recipes, Special Diets on May 23, 2011 by

Meatless Monday: Quinoa Salad

This weekend was spent rubbing elbows with some of our favorite food bloggers at the 2011 BlogHer Food conference in Atlanta, Ga. I’ll have a full recap for you guys tomorrow, but I wanted to share a dish we served at BlogHer Food to inspire you for Meatless Monday. This salad is one of our favorite quinoa dishes and was a HUGE hit with our fellow food bloggers. Serve this as a main dish or a side to your favorite veggie burger and grilled vegetables!  If you want to take it to the next level, add some crumbled feta or blue cheese.

 Quinoa Salad | Bob's Red Mill

Quinoa Salad

Contributed by Executive Chef Pascal Sauton

  • 2 cups Quinoa Organic Grain
  • 1/2 cup crushed Oregon Hazelnuts, toasted
  • 1/4 cup minced green onions
  • 1/4 cup dry black currants, soaked in warm water then drained
  • 1/4 cup sherry vinegar
  • 1/4 cup olive oil


To cook Quinoa: Boil 4 cups of water; add Quinoa and cook on medium heat for 10 minutes. Drain in a strainer, then spread Quinoa on a cookie sheet and let cool at room temperature. Do not rinse.

After Quinoa has cooled, place in a bowl, add the remaining ingredients and season with sea salt and freshly ground black pepper to taste.

Makes 10 Servings.



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