Curried Quinoa Salad

From Kristi's Kitchen

Ingredients:

1 c. quinoa

2 c. filtered water

1 - 11/2 tsp. sea salt; divided

1 cucumber, diced

2 green onion, diced

3 small garlic cloves, minced

1/4 c. golden raisins

1 tsp. sesame oil

3 tbsp. organic cold pressed peanut oil or grapeseed oil

2 tbsp. rice vinegar

1 1/2 tsp. curry powder

1 tsp. coconut nectar

Sprinkle of parsley, chia seeds and sesame seeds for garnish

Directions:

-Bring quinoa, water and 1 tsp. salt to a boil

-Turn heat to MED-LO, cover and simmer for 15 minutes, cool to room temperature

- Combine all other ingredients 

-Fold in cooked quinoa --adjust seasoning -add remaining sea salt as needed to taste

Serve warm OR at room temperature -can even make ahead and serve the next day...it gets better and better with time -delicious the next day for lunch!

I am really enjoying experimenting with quinoa...it is delicious and so versatile!

If you are new to coconut nectar, go to www.coconutsecrets.com and check it out -FANTASTIC!!!

Happy Eating!