Curried Quinoa Salad
This "main-meal salad" is protein- and nutrient rich as well as abundant in healthy essential fatty acids and disease-fighting anti-oxidants. Quinoa is a gluten-free grain rich in all nine essential amino acids, B vitamins, phytonutrients and fiber. Add this vegan dish to your dinner or stuff salad into veggies, nori leaves or Ezekiel wraps and proportion it as an appetizer or a snack. Makes about eight servings.
•1 1/2 cups water
•1 1/2 cups uncooked quinoa, rinsed well and drained
•1 (15 oz) can organic black beans, rinsed well and drained
•1 large red onion, chopped
•1 1/2 cups fresh cilantro, snipped
•1 large red pepper, diced
•2 large tomatoes, diced
•1/2 cup organic apricots, snipped into slivers
•1 tsp each of garlic and fresh ginger, minced or shredded
•1 cup organic orange juice, freshly squeezed
•4 tsp curry paste (or substitute 1 TBSP curry powder)
•2 TBSP red wine vinegar
•5 TBSP quality olive oil or hemp oil
•1-2 tap liquid honey (preferably raw, local and unpasteurized
) •1 tsp sea salt, or to taste
•Black pepper, freshly ground
•8 large lettuce or radicchio leaves
•Cilantro leaves, sprouts and orange zest for garnish
Measure water into saucepan. Add quinoa and bring to a boil over high heat. Reduce heat, cover and simmer approximately 10 minutes, or until water is absorbed. Set aside to cool.
Meanwhile, prepare vinaigrette by mixing all ingredients together in small jar with lid. Shake well to combine. Taste, and adjust seasonings as needed.
Once quinoa is cool, assemble salad by tossing quinoa, beans, onion, red pepper, tomatoes, apricots and dressing in a large bowl. Chill until serving time, at least 1 hour.
Arrange each serving of salad in large lettuce or radicchio leaf and garish with cilantro, sprouts and orange zest. Serves eight.
Courtesy Health Magazine