Curried Quinoa Salad
This is another of those salads that is perfect for life afloat, made with ingredients that stay fresh far longer than leafy sorts of salad vegetables.
Recipe:
- 1 cup quinoa cooked with 2 cups water and 1 tsp curry powder
- 1/4 cup raisins or dried cranberries
- 1 can chickpeas, rinsed and drained
- large handful flat-leaf parsley, chopped
- 1/2 cup crumbled feta
- 1 apple, chopped, skin on
- 1/4 cup canola or olive oil
- 2 tbsp rice vinegar or lemon juice
- 1 tsp honey (or sugar)
- 1-1/4 tsp curry powder, divided
- 1/2 cup toasted walnuts, pecans or almonds
Cook quinoa with curry powder added to the water. Let it cool in a salad bowl. Add the raisins or cranberries while the quinoa is still warm so they plump up.
Once cooled, add the chickpeas, parsley, feta and apple. (Great optional additions include: grated carrot, chopped green onion, diced celery, dried apricot, halved grapes or fresh strawberries).
Shake the olive oil, vinegar, honey and curry together in a jar, taste and add more curry if desired, then drizzle over the quinoa salad and combine.
Sprinkle with nuts just before serving. I also add hot pepper flakes… as we do like a little heat.
