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
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.