Curried Cherry Quinoa Salad
  • 1 cup quinoa
  • 2 cup water or low sodium vegetable stock
  • 1/2 cup cucumber, peeled, seeded, and diced small
  • 1/2 cup red bell pepper, diced small
  • 1 small bunch fresh purslane or baby bok choy, chopped
  • 1/4 cup Chukar® Tart Cherries
  • 1/4 cup cashew nuts, chopped
  • 3 tablespoon white balsamic vinegar
  • 3 tablespoon extra virgin olive or grape seed oil
  • 1/2 cup Chukar® Curried Cherry Chutney
  •  Kosher salt and pepper to taste
from Chukar Cherries - www.chukar.com

Curried Cherry Quinoa Salad (continued)
Dry toast quinoa in saute pan, add liquid, reduce heat to low, cover, and simmer or until liquid is absorbed. Chill. To assemble salad, combine quinoa, vegetables, cherries, nuts, Chutney, oil and vinegar and salt and pepper to taste. Serve chilled. Yield: 6 servings
from Chukar Cherries - www.chukar.com