Skip to main content

Concordia University

Quinoa and Water Chestnut Salad

Quinoa crunch! A tasty fusion of Asian and Pre-Columbian flavors.

RECIPE

Makes six 3/4 cup servings

YOU NEED:

  • 3/4 cup quinoa, dry
  • 2 cups water
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon seasoned rice vinegar
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 3/4 cup canned water chestnuts, drained and sliced
  • 2 tablespoons orange juice
  • 1/2 cup red bell peppers, diced

DIRECTIONS

  1. Place water, quinoa, soy sauce, and ginger into a pot andbring to a boil. Lower the heat to simmer and cook, covered, for 15minutes. Remove from heat and steam for another 10-15 minutes.Fluff grains and cool.
  2. Once the grain is cool, add the water chestnuts, green onions,cilantro, orange juice and vinegar. Mix well to incorporate. Serve 3/4cup portions cold.