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Quinoa Salad

  • 1/4 cup Olive Oil
  • 1/4 cup Sherry Vinegar
  • 1/4 cup Black Currants dry and soaked in warm water then drained
  • 1/4 cup Green Onions minced
  • 1/2 cup Hazelnuts crushed, toasted
  • 2 cups Organic Quinoa 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



Products Used in this Recipe

Heart Health Month
Organic Quinoa Grain

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Ratings & Comments (2)

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2 Reviews

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Karen June 20, 2014
This is an outstanding recipe. I've been making it for years. As suggested, I like to add the crumbled blue cheese which gives the salad a perfect balance. Transports easily. Excellent hot or cold.
Daphne July 1, 2014
I also have been making this recipe for years. I've tried a lot of quinoa salads and this remains my favorite. To make recipe my own, I add a very finely diced dry bay leaf for added tang.

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