I was getting ready to go out of town for a few days, so I needed to make a quick dinner in the midst of packing. This meal is super easy to make, but is so good and nutritious. The quinoa is packed with protein. I served the quinoa with a collard green salad tonight, but I usually just put it over some mixed greens. You may want to double the recipe because it makes a great lunch the next day.
Quinoa Curry Salad
1 cup quinoa rinsed
2 cups of water
1 TBS Curry Powder
1/2 cup frozen peas
1/2 Cup shredded carrots
1 can chick peas drained and rinsed
1/4 Cup raw cashews chopped
1/4 Cup raisins
2 TBS Olive Oil
1 TBS Apple Cider Vinegar
Salt and pepper to taste
Bring the water to a boil in a medium sized pot. Add the quinoa and the curry powder. Turn down the heat to medium low and cover. Cook the quinoa for 15 minutes. Once all the water has been absorbed stir in the frozen peas and let the quinoa cool to room temperature. In a large bowl combine the quinoa carrots, chick peas, cashews and raisins. In a small bowl whisk together the oil, vinegar, salt and pepper. Pour it over the quinoa and mix it well. Can you serve it chilled or at room temperature.
Vegan Curry Quinoa Salad
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