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Curry Quinoa Salad

Print Recipe
Prep Time 30 mins
Cook Time 10 mins
Resting Time 1 d
Total Time 1 d 40 mins
Course Salad
Cuisine American
Diet Vegan, Vegetarian
Keyword 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.
Keyword Curry, Quinoa,, Salad