Quinoa with Walnuts and Currants

Mediterranean Nutritionist

Quinoa with Walnuts and Currants

Rinse the quinoa in a fine-mesh strainer with cool running water before cooking to remove the saponin, a natural coating on the quinoa which can be an irritant to the stomach if not removed. Some quinoa is sold pre-rinsed.

  1. 1 cup quinoa, rinsed
  2. 2 cups reduced-sodium chicken or vegetable broth
  3. 1/4 cup dried currants
  4. 1/2 cup chopped walnuts, toasted
  5. 1/4 cup finely sliced scallions, green and white part (2 thin scallions)

In a saucepan bring the quinoa and broth to a boil. Add the currants, cover and reduce heat to low. Cook for 15 minutes. Turn off the heat, leave covered, and let sit for 5 minutes. After 5 minutes open the pan and lightly fluff the quinoa with a fork to separate the grains. Gently stir in the walnuts and scallion. Serve warm or at room temperature.

Serves 6


Per 1/2 cup serving:
  1. Calories: 194
  2. Fat: 8 g (0 g EPA, 0 g DHA, 1 g ALA)
  3. Cholesterol: 0 mg
  4. Sodium: 192 mg
  5. Carbohydrate: 26 g
  6. Dietary Fiber: 3 g
  7. Sugars: 4 g
  8. Protein: 7 g