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Quinoa Salad

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


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 Bob's Red Mill Sea Salt and freshly ground black pepper to taste.

As an option: Add 1/4 cup finely crumbled blue veined cheese. This adds another flavor complexity.

Serve as an appetizer with prosciutto, smoked duck breast or poached leeks.

Serve as an entree with freshly grilled fish or cold poached salmon.

Makes 10 Servings.

Quinoa Salad


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