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Archive for May 27th, 2011

Hey everybody! Looking for something ultra-refreshing for a springtime lunch? Well here you go – the fiancé’s sister sent me this recipe and I knew immediately I had to try it.

 

Curry Quinoa Salad

based on this recipe from The Culinary Life

Start out by putting 1-1/3 cup dry quinoa with 2-2/3 cup water into a rice cooker. I used red quinoa because it’s what we had on hand in the kitchen.

Here’s what it will look like when it’s done:

 

While that’s cooking, work on the rest of the recipe – super easy!

In a large mixing bowl, put together these ingredients for the dressing:

  • 1/4 cup plain fat-free yogurt
  • 1 tbsp lime juice (I use the kind from the squeeze bottle)
  • 2 teaspoons yellow curry powder
  • 1 teaspoon ginger (I use the squeezable ginger tubes sold in the produce section next to the fresh herbs – super time saver!)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil

Whisk it until it looks like dressing – it should resemble honey mustard

Then get to chopping! Chop up these ingredients (that rice cooker should still be going)

  • 1 package (4.5-oz) dried mango (fresh mango is hard to work with, so if you can buy pre-sliced mango I’d go with that or do like I did and get dried mango), chopped into 1/2 inch chunks
  • 1 red bell pepper, seeded and cut into 1/4 inch chunks
  • 1/4 cup fresh chopped mint
  • 1/2 cup unsalted roasted peanuts, chopped

Warning – the fresh chopped mint may cause serious mojito cravings – resist the urge to run to the ABC store for some rum…

Once the rice cooker is done, toss the quinoa into the mixing bowl along with the chopped ingredients and mix it well.

under some better natural light…

The whole batch makes 4 lunch/dinner servings or 6 side-dish servings. We ate it for lunch outside with some fresh grapes – a perfect complement!

Hope you all like it!!!

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