Curry Quinoa Salad Recipes

CURRY QUINOA SALAD RECIPE

Steps:

• Prepare the quinoa first. Place the quinoa in a fine-mesh strainer or colander and rinse well until the water runs clear, about 30 seconds. Let the quinoa drain for a few seconds, then add the rinsed quinoa, salt, curry powder and water to a medium saucepan.
• Bring it to a boil, then cover and reduce to a simmer. Set a timer for 12 minutes. Check at 11 minutes-it will be done once all of the water is absorbed. Be careful not to let it go too long and burn to the pan.
• Once all of the water is absorbed, turn the heat off and fluff it with a fork. 3/4 cup dried quinoa will yield 1.5 cups cooked.
• While the quinoa cooks, whisk all of the dressing ingredients in the bottom of a large mixing bowl big enough to hold the entire salad then prepare the veggies. I find making the dressing and prepping the veggies is about the perfect amount of time to let the quinoa cook.
• Once the quinoa is cooked, add it while it's still warm to the dressing, then add the rest of the ingredients and fold it all together.
• Let it sit at least 30-60 minutes in the refrigerator to cool.
• Will keep in an airtight glass container in the refrigerator for up to 4 days.

CURRIED QUINOA SALAD

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

CURRIED QUINOA

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
• Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

CURRIED QUINOA SALAD

Steps:

• 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.