Curried Quinoa Salad
"Mmm curried Quinoa.. really, how can you go wrong with this? For a full lunch add some chicken or tofu."
photo by kelly in TO
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 cup quinoa, rinsed & drained
- 1 tablespoon olive oil
- 1⁄3 cup olive oil
- 1⁄2 cup onion, chopped
- 1 teaspoon curry powder
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon salt & pepper, each
- 1⁄2 cup carrot, finely chopped
- 1⁄2 red pepper, chopped
- 1⁄4 cup dried apricot, chopped
- 1⁄4 cup toasted cashews, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon parsley, chopped
directions
- Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop.
- Bring 2 cups water to a boil in a saucepan and add toasted quinoa.
- Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool.
- Heat 1 tbsp oil in a frying pan and add onion, fry onion over a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside.
- Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
- Serve.
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Reviews
-
Excellent salad, it was a total hit at a potluck, apricots are a nice change for the usual raisins. I find this salad better cold, leftovers the next day are even better just added the toasted cashews at the last minute to keep their crunch. Thanks -
Good salad, would make again, but would tinker with it a smidge. It was subtle and soft, with nice hints of flavour. Thanks! -
I really liked the combination of flavors in this salad, though I did find it needed more salt and pepper. I added a bit more curry powder, but I find I always do :). Also, 1/3 cup of olive oil seemed excessive. In the future I will probably use less. All in all it was a good meal that was quick and easy to make, and used things I tend to have on hand. I will make it again, with some adjustments. Thanks Kelly in TO -
This salad is quick and easy. My husband and I both liked it, though we found it just a little bland. If I make it again, I think I'll probably add more carrots and apricots, and more curry and mustard to kick up the flavor a bit. If at all possible, make the salad ahead of time to allow the flavors meld before serving.
RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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