Quinoa Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
123 mg
16 g
4 g
2 g
0 mg
8 (1/3 cup ea.)

¼ cup chopped walnuts
1 cup dry quinoa
½ Tbsp champagne vinegar
½ tsp sea salt
¼ tsp freshly ground black pepper
⅛ tsp nutmeg
½ tsp walnut oil
⅓ cup fresh chopped scallions
2 Tbsp fresh chervil
1 pint water

Store walnut oil in the refrigerator to increase its shelf life.
  1. Preheat oven to 350F. Rinse quinoa thoroughly. Lightly coat two baking sheets with canola oil spray. Spread walnuts evenly on one sheet and the quinoa evenly on the other sheet. Toast for 5 to 10 minutes, redistributing after 2 to 3 minutes for even toasting. Cool completely.
  2. In a small bowl, combine champagne vinegar with salt, pepper and nutmeg. Whisk walnut oil into vinegar mixture with a wire whisk. Add scallions, chervil and walnuts. Mix and allow to sit for 5 to 10 minutes so flavor develops.
  3. Boil water and add quinoa. Cook until it begins to pop open, about 15 to 20 minutes. Drain and cool. Combine quinoa with other ingredients and serve.
Store walnut oil in the refrigerator to increase its shelf life.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.