Low-Key Curried Quinoa Lunch Salad
Author -Yields: 6 servings
Ingredients
- 1 cup dry quinoa rinsed through a fine sieve
- 1 cup fresh or frozen green peas blanched
- 1 1/2 cups bite-sized broccoli florets steamed or boiled till tender, then drained
- 3/4 cup chopped roasted red bell pepper (jarred or homemade; about 3 peppers)
- 1 cup grated carrot
- 1 1/2 cups cooked chickpeas 1 can, drained and rinsed
- 1/2 cup raisins
- 1/2 cup chopped green onion tops
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon fine salt
- 1-2 teaspoons maple syrup or agave optional, to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine the quinoa with 2 cups water in a medium sized saucepan. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 13 minutes. Remove the quinoa from heat, fluff with a fork, re-cover, and allow it to rest for 20 minutes, or until warm but not still piping hot.
- Combine the quinoa in a large mixing bowl with the peas, broccoli, roasted bell pepper, carrot, chickpeas, raisins, and green onion.
- Whisk together the oil, vinegar, curry, turmeric, salt, maple syrup or agave, and black pepper. Pour the dressing over the salad and mix well. Taste; adjust salt, vinegar, and pepper to taste. Serve!