Curry Quinoa Salad
Equipment
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Small Mixing Bowl
- 4qt Sauce Pan
- Fine Mesh Strainer
- Large Kitchen Spoon
- Small Whisk
Ingredients
- 1 Cup Quinoa
- ¼ Cup Red Onion Finely Diced
- ½ Cup Raisins
- ½ Cup Dried Cranberries
- 1 Cup Roasted Unsalted Peanuts
- ¼ Cup Red Pepper Small Diced
- ¼ Cup Yellow Pepper Small Diced
- ¼ Cup Italian Parsley Finely Chopped
- 1/8 Cup Cilantro Finely Chopped
- ¼ Cup Celery Small Diced
- ¾ Cup Granny Smith Apples Small Diced
- 1 Tablespoon Madras Curry Powder
- 1/8 teaspoon Chili Flakes
- ½ teaspoon Grated Fresh Ginger OR Dried Ginger
- 5 Tablespoons Olive Oil
- 4 Tablespoons White Balsamic Vinegar
- Salt & Pepper To Taste
Instructions
- Rinse The Quinoa In Cold Water, For About 5 Minutes And Drain Using A Fine Mesh Strainer.
- In A 4qt Sauce Pan add The Quinoa & 4 Cups Of Water. Bring To A boil, cover, then reduce to a simmer for 7 minutes Or Until Grains Are Soft. Do Not Overcook.
- Immediately Put The Quinoa Back Into The Sieve And Run Cold Water Over It For 5 Minutes Or Until It Is Completely Cooled.
- Put The Quinoa Into A Large Bowl And Mix It With All The Vegetables.
- In A Small Mixing Bowl, Whisk Together The Oil, Vinegar, Curry Powder, Chili Flakes And Ginger And Set It Aside.
- Add The Oil And Vinegar To The Quinoa Mixture And Mix.
Notes
I Suggest Making This Salad A Day In Advance. It Will Give The Flavors A Chance To Infuse Together.
