Curried Quinoa Salad

Serves 4-6

Time to table: 20 minutes (with prepared quinoa), 40 minutes (if you have to cook the quinoa)

This salad is so flexible and is great as a side dish or main course.  You can keep it vegetarian or add your favorite meat and you are set.  I encourage you to try this recipe and then experiment with your favorite ingredients.  See below for some adaptations. If you are using dried herbs start with about half the quantity shown below and then adjust from there. Dried herbs need to re-hydrate before they have their full effect on your dish so let the flavors mingle for a few minutes before you add more.

Ingredients

 

4-5 cups of cooked quinoa (cooled)

3 green onions

A palm full of fresh flat leaf parsley (1/2 cup)

Half a palm full of fresh basil (1/4 cup)

1 cup red seedless grapes, sliced in half

1 cup dried cranberries

1 cup roasted cashews (or your favorite nut)

Dressing

2 Tablespoons fresh lemon juice

2-3 teaspoons mild curry powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup plain Greek yogurt



If you are starting with dried quinoa, add 1 cup dried quinoa to a fine mesh strainer, rinse repeatedly under cool water for one minute. Add to a saucepan with 1½ cups water. Bring to a boil over high heat, cover, reduce heat to low and simmer for 10-12 minutes.  Remove pan from heat, remove lid and let cool for 10 minutes while you proceed with recipe.

To make the curry dressing, combine all dressing ingredients in a small bowl and blend well. Set aside to allow flavors to blend.

Wash and dry (pat with a towel or use a salad spinner) all fresh produce. Chop herbs, slice green onion and grapes.  Add these to a large bowl along with dried cranberries and nuts. If you do not think you will eat all this salad immediately you may want to serve the nuts on the side. This will keep them crunchy as well as pleasing to anyone who happens to be allergic to nuts and wants to enjoy your beautiful, delicious salad. Add the quinoa to the large bowl and stir to combine.  Add dressing to the mixture and stir well to evenly distribute.  Delicious!

Adaptations:

Top with some sliced left-over lamb & crumbled feta, swap fresh mint for the basil.

Add grilled chicken and serve all over a bed of spinach.

If Greek yogurt really is not your thing, substitute ½ cup mayonnaise or sour cream (or combination of) for the yogurt.

Two Steps Back Ingredients: 
Green onions, parsley, and basil, grapes & nuts (depending on your climate).

One Step Back: When fresh herbs are prolific in your garden or when you have leftovers from other recipes, wash, chop and divide out into an ice cube tray. Top off each cell with water and freeze. Store in zip top freezer bags.  Frozen herbs wilt down, two or three herb ice cubes is equivalent to about ¼ cup of fresh herbs.  Thaw before using in this recipe.