Please Wait a Moment
  • 1 cup quinoa, rinsed well
  • 2 cups water
  • ¼ + ½ tsp. salt, divided
  • 1lb. fresh ripe tomatoes, diced
  • 1 med. cucumber, peeled, seeded & diced
  • 1 cup loosely packed Italian parsley, chopped
  • ½ sweet bell pepper, diced (any color)
  • ⅓ cup finely chopped onion
  • 2 tsp. minced garlic (about 2 cloves)
  • ½ cup coarsely chopped walnuts
  • ¼ cup dried currants
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • Freshly ground black pepper (to taste)
In medium saucepan place quinoa, water and ¼ teaspoon of the salt. Cover and simmer about 20-25 minutes or until quinoa “pops” and is tender. Fluff and set aside to cool. Meanwhile, in a large bowl toss together tomatoes, cucumber, parsley, bell pepper, onion, garlic, walnuts and currants. Add olive oil, lemon juice, remaining ½ teaspoon salt and black pepper. Mix well and serve at room temperature or after chilling.