I just realized that I haven’t posted a recipe for quite some time. It’s good to be back in the kitchen. This was part of the lunch I prepared for friends visiting from Turkey. It was the first time I tried the recipe, but it won’t be the last. It was delicious! It’s a perfect gluten-free recipe that unfortunately won’t work for my whole family. One of my daughters (formerly a quinoa enthusiast) has developed an allergy to quinoa. Who knew? This salad can be served warm or at room temperature – perfect for warm weather dining.

Quinoa Salad with Currants and Pine Nuts

1 1/2 c. pre-washed quinoa

1/3 c. finely chopped shallot

3 tbsp. red-wine vinegar

2 tsp. Dijon mustard

6 tbsp. extra-virgin olive oil

1/3 c. currants, plumped in hot water for 5 minutes and drained

3 ribs celery, cut into 1/4″ dice

1/2 c. thinly sliced scallions

1/2 c. pine nuts or sliced almonds, lightly toasted

Add quinoa to a large saucepan of well-salted boiling water and cook 10 minutes. Drain in sieve and rinse under cold water. Set sieve in a saucepan with 1 1/2” water. Steam quinoa, covered, over medium heat, until fluffy and dry, about 10 minutes. While quinoa is cooking, stir shallot in a large bowl with vinegar and 1/2 tsp. salt and marinate 15 minutes. Whisk in mustard, then oil. Add hot quinoa, currants, celery, scallions and nuts to dressing and toss well. Season with salt and pepper.

quinoa saladI substituted red onion for the shallots because I missed them on my grocery list. With either one I think they pickle slightly while marinating in the vinegar. This salad was a hit and the best part is that we didn’t eat it all. Guess what I had for lunch the next day! This recipe is from Gourmet Easy Dinners magazine.

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