Curried Quinoa Salad

May 5, 2013 Posted by Site Owner

Thanks Terry H for bringing this to my table! I woke up wanting more. The second day brought even more flavour out. This is almost a full meal.



1 cup uncooked quinoa (wash and drain)
2 cup reduced sodium vegetable or chicken broth
1/4 cup raisins, dried currants or craisins

1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp honey
1/2 tsp salt
1 cup chick peas (drained and rinsed)

1/2 cup each of finely diced English cucumber, red pepper, cucumber and carrots
1/3 cup chopped green onions
2 Tbsp olive oil
2 TBSP fresh squeezed lemon juice
2 TBSP fresh mint leaves ( 1 1/2 tsp dried)
1/4 tsp freshly ground black pepper



Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low and simmer covered for 10-15 minutes until all water has been absorbed. Remove from heat and let sit another 10 minutes with the lid on. Remove lid to cool completely. Fluff with a fork before adding to a big bowl.
Add to the bowl the remaining ingredients. Can add toasted chopped walnuts or pecans, diced apple chunks- use your imagination. Cover and pop into the fridge for at least an hour before serving.
 You will be torn between saving some for the concentrated flavour of tomorrow or gobbling it all up today.


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