Curried Quinoa with Cranberries and Walnuts
2 cups water
1 cup uncooked quinoa
2 tablespoons light soy sauce
1 tablespoon cider vinegar
1 tablespoon honey
1/2 teaspoon curry powder
1/4 crushed red pepper flakes, or to taste
1/2 cup chopped green bell pepper
1/2 cup finely chopped celery
8-ounce can sliced water chestnuts, drained
1/2 cup dried cranberries or mixed dried fruit
1/2 teaspoon grated orange zest
1/4 cup chopped walnuts
In a medium saucepan, bring water to a boil over high heat. Stir in quinoa. Reduce heat and simmer, uncovered, for 15 minutes, or until water is absorbed. Remove from heat and let cool.
Meanwhile, in a small bowl, combine soy sauce, vinegar, honey, curry powder, and red pepper flakes, stirring until completely blended.
In a large bowl, combine remaining ingredients except walnuts. Gently stir in cooled quinoa, then soy sauce mixture. To serve, sprinkle with walnuts.