Curry Quinoa Salad
This is a lunchtime favorite at Firefly Kitchens. Quinoa, with its high protein content, along with all the flavorful ingredients, make this a delicious and nourishing staple. Add fresh mint or other seasonal herbs to tweak this salad’s flavor. You may also toss in garbanzos, white beans, or sliced chicken or turkey to make a more substantial meal. This salad is a great one to make ahead because the flavors develop after resting in the refrigerator overnight, so it tastes even better the next day.
Makes 4 servings
Ingredients
1 tablespoon apple cider or rice wine vinegar
1/4 cup lemon juice
2 teaspoons curry powder
1/3 cup extra virgin olive oil
1/4 cup chopped basil or Italian parsley
1/4 cup chopped cilantro
1 1/2 cups Yin Yang Carrots
1 1/2 cups chopped red bell pepper (about 1 medium pepper)
4 cups cooked quinoa
1/2 cup chopped dried cranberries or cherries
1⁄2 cup chopped pistachios, almonds, or cashews
salt and pepper
Method
To make the dressing, combine the vinegar, lemon juice, curry powder, olive oil, basil, and cilantro in a medium-size bowl. Let sit 5 minutes.
Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it and place in a separate bowl. Add the bell pepper, quinoa, cranberries, nuts and toss together with the carrots. Pour the dressing over the mixture and toss to coat. Season to taste with salt and pepper. Serve right away or refrigerate for up to 3 days.
