Quinoa Walnut Salad

 

Quinoa Walnut Salad

Nutty, delicate-flavored nourishing quinoa was a cornerstone of the Inca diet; it is higher in protein than any other grain, is gluten-free and is a good source of fiber, B complex vitamins, iron, magnesium, manganese, and phosphorus.  Rinse it very well to remove its protective soapy, natural coating, then cook it as you would white rice.

Makes 8 servings

Ingredients:

1 cup quinoa

¼ cup chopped walnuts

For the dressing:

½ Tbsp champagne vinegar

½ tsp sea salt

¼ tsp freshly ground black pepper

1/8 tsp ground nutmeg

½ tsp walnut oil

1/3 cup fresh chopped scallions

2 Tbsp fresh chervil

1 pint water

Directions:

1)    Preheat oven to 350.  Lightly coat 2 baking sheets with canola oil spray.

2)    Rinse quinoa thoroughly: cover it with cool water, swirl, and pour off the water.  Repeat at least twice.

3)    Spread walnuts evenly on one baking sheet and the quinoa evenly on the other.  Toast both for 5-10 minutes, redistributing after 2-3 minutes for even toasting.  Cool completely.

4)    Combine the vinegar, salt, pepper, and nutmeg in a small bowl.  Whisk in the walnut oil. Add the scallions, chervil, and walnuts.  Mix and let sit for 5-10 minutes to allow the flavors to develop.

5)    Boil the water and add the quinoa.  Cook covered over medium-low heat until the grains begin to pop open, 15-20 minutes.  Drain an cool.

6)    Combine the quinoa with the dressing.  Divide into 1/3 up portions.

NOTE: Store walnut oil in refrigerator to increase its shelf life.  Chervil has a slight flavor of anise.  You can substitute fennel leaves or 1 Tbsp chopped fresh tarragon and 1 Tbsp chopped flat-leaf parsley.