With the onset of spring and warmer days ahead I find myself craving salads. Good ol' fashioned potato and macaroni salad take us back to summers as kids and the side salads our moms would make for picnics and bbq's. But if you're craving something with a "bit more", why not try this delicious salad. Hope you enjoy!
Curried Quinoa Salad
1 cup quinoa, rinsed and drained 1 tbsp + 1/3 cup olive oil 1/2 cup chopped shallots 1 tsp curry powder 2 tbsp lemon juice 1 tsp dijon mustard 1/4 tsp each, salt and fresh ground pepper 1/2 cup finely chopped carrots 1/2 finely chopped red pepper 1/4 cup chopped dried apricots 1/4 cup chopped toasted cashews 2 tbsp chopped green onion 1tbsp chopped fresh parsley
In a frying pan over medium heat, toast quinoa for 5 minutes or until fragrant and beginning to pop. In small saucepan bring 2 cups of water and a pinch of salt to boil. Add roasted quinoa, cover and simmer over medium heat for 15-20 minutes or until water is absorbed. Scrape quinoa into a large bowl and let cool Meanwhile in a non-stick fry pan, heat 1/2 tbsp of olive oil over medium-high heat; cook shallots for 3 min or until softened. Stir in curry powder and cook, stirring for another 2 minutes. Remove from heat and set aside. In a small bowl, whisk together remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved shallot mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
Serves 6
Make ahead and refrigerate up to 3 days. (the flavour honestly gets better the second day)
If you like more kick to dishes add more curry powder and to make this into a make ahead one dish lunch for weekdays add in some cooked chicken or tofu
Addition: you could also add some finely chopped cucumber for added freshness and moisture
With the onset of spring and warmer days ahead I find myself craving salads. Good ol' fashioned potato and macaroni salad take us back to summers as kids and the side salads our moms would make for picnics and bbq's. But if you're craving something with a "bit more", why not try this delicious salad. Hope you enjoy!
Curried Quinoa Salad
1 cup quinoa, rinsed and drained
1 tbsp + 1/3 cup olive oil
1/2 cup chopped shallots
1 tsp curry powder
2 tbsp lemon juice
1 tsp dijon mustard
1/4 tsp each, salt and fresh ground
pepper
1/2 cup finely chopped carrots
1/2 finely chopped red pepper
1/4 cup chopped dried apricots
1/4 cup chopped toasted cashews
2 tbsp chopped green onion
1tbsp chopped fresh parsley
In a frying pan over medium heat, toast quinoa for 5 minutes or until fragrant and beginning to pop. In small saucepan bring 2 cups of water and a pinch of salt to boil. Add roasted quinoa, cover and simmer over medium heat for 15-20 minutes or until water is absorbed. Scrape quinoa into a large bowl and let cool
Meanwhile in a non-stick fry pan, heat 1/2 tbsp of olive oil over medium-high heat; cook shallots for 3 min or until softened. Stir in curry powder and cook, stirring for another 2 minutes. Remove from heat and set aside.
In a small bowl, whisk together remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved shallot mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
Serves 6
Make ahead and refrigerate up to 3 days. (the flavour honestly gets better the second day)
If you like more kick to dishes add more curry powder and to make this into a make ahead one dish lunch for weekdays add in some cooked chicken or tofu
Addition: you could also add some finely chopped cucumber for added freshness and moisture