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Always Delicious Couscous & Quinoa Salad

Prep: 20 m  Cook: 10 m Servings: 6

Pair With: Sean Minor Chardonnay Sonoma Coast


3/4 cup couscous (plus 1 Tbsp butter melted in 3/4 cup boiling water)

1/2 cup red quinoa (1 cup boiling water)

1/2 cup diced red pepper

1/2 cup diced cucumber

1/4 cup diced red onion

1/2 cup toasted pine nuts (in a small pan toast pine nuts, in oven at 300 F until fragrant)

1/2 cup finely chopped  flat parsley

1/4 cup plain yogurt

1/4 cup olive oil

1 tsp red wine vinegar

1 tsp curry powder

1 1/2 tsp kosher salt

1 tsp ground pepper


  1. Bring quinoa and water to a boil in a sauce pan over high heat. Reduce heat to low, cover, and simmer until quinoa is tender, and water has been absorbed (about 10 mins). Transfer to a med sized bowl and coll. Place couscous in another medium bowl. Pour boiling waterand melted butter over the couscous. Cover tightly and let sit 5 mins. Add to quinoa, and fluff with a fork and let cool.
  2. Whisk yogurt, olive oil, vinegar, curry, salt and pepper. Pour over the couscous and quinoa and mix well.
  3. Add the red peppers, red onions, pine nuts, parsley, cucumbers, mix well, and season to taste.


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