Last summer I got to spend some time with my sister out in
Montana. We stopped at a co-op in Bozeman to pick up some food for camping in
the Tetons. The co-op had a great deli area with several gluten-free and vegan
salad options rather than the traditional potato and pasta salads that you find
in most grocery store delis.
I got two that I really liked – a chipotle potato salad that
I recreated last summer – and a curry quinoa salad.
I successfully made a similar quinoa salad this past week.
It contained quinoa (obviously), shredded carrots, steamed edamame, red onion, craisins
and an orange curry dressing. It would also be good with some chicken added as
well, but I’m eating vegan for a few weeks.
Curry Quinoa Salad
2 cups water
1 cup rinsed quinoa
1 cup carrots, shredded
¼ cup red onion, diced
1 cup edamame, shelled and steamed
1/3 cup craisins
1/3 cup olive oil
1/3 cup orange juice
½ tsp coriander
1 -2 tsp curry powder
½ tsp salt
Bring water to boil
Add quinoa
Reduce heat to a simmer and cover. Let cook for about
12-15 minutes. Liquid should be
absorbed. Remove from heat and allow to rest while you prepare remaining
ingredients.
Toss carrots, onion, craisins, and edamame together in a
bowl.
Stir together olive oil, orange juice, coriander, curry
powder and salt. Add quinoa to vegetables and toss with dressing. This salad is
best if it is allowed to sit for a couple hours in the fridge before serving.
Serve cold or at room temperature.
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