Freecipe: Superfood Quinoa with Walnuts and Currants

Guest blogger, Dr. Janet is a nationally recognized expert in the field of health, wellness and cardiovascular disease prevention and the best-selling author of three books on heart health. Janet holds master’s degrees in both nutrition and exercise physiology and a doctorate in exercise physiology.

This recipe is from her second book: Prevent a Second Heart Attack, which combines several of the superfoods recommended in her books for both cardiovascular disease prevention and treatment.


Serves 6

A Delish quinoa recipe with currants to sweeten it up a bit…YUM!


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 cup quinoa, rinsed

2 cups reduced-sodium chicken or vegetable broth

1/4 cup dried currants

1/2 cup chopped walnuts, toasted

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.

NUTRITION Per 1/2 cup serving:

Calories: 194

Fat: 8 g (0 g EPA, 0 g DHA, 1 g ALA)

Cholesterol: 0 mg

Sodium: 192 mg

Carbohydrate: 26 g

Dietary Fiber: 3 g

Sugars: 4 g

Protein: 7 g

The above recipe is an excerpt from Janet’s  book: Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease (Crown/Three Rivers, Feb 2011)

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