Monday, September 26, 2011

Curried Quinoa Salad

From Kristi's Kitchen


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


-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 gets better and better with time -delicious the next day for lunch!

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

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

Happy Eating!

No comments:

Post a Comment