Curried Quinoa Salad With Yogurt-Cumin Dressing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a flexitarian recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed. Ingredients:
2 cups water |
1 cup quinoa, well-rinsed and drained |
2 teaspoons curry powder or 2 teaspoons garam masala |
8 green onions, chopped |
2 (15 ounce) cans chickpeas, rinsed and drained |
2 cups shredded carrots |
1/2 cup dried cranberries |
1 cup plain nonfat yogurt |
1/2 cup chopped cilantro |
3 teaspoons lemon juice |
1 teaspoon grated lemon zest |
1 teaspoon hot chili sauce (or to taste) |
1/4 teaspoon ground cumin |
Directions:
1. In a small bowl, mix together all the dressing ingredients. Refrigerate.
2. Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
3. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
4. When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
5. Serve drizzled with the dressing.
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