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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Mmm curried Quinoa.. really, how can you go wrong with this? For a full lunch add some chicken or tofu. Ingredients:
1 cup quinoa, rinsed & drained |
1 tablespoon olive oil |
1/3 cup olive oil |
1/2 cup onion, chopped |
1 teaspoon curry powder |
2 tablespoons lemon juice |
1 teaspoon dijon mustard |
1/4 teaspoon salt & pepper, each |
1/2 cup carrot, finely chopped |
1/2 red pepper, chopped |
1/4 cup dried apricot, chopped |
1/4 cup toasted cashews, chopped |
2 tablespoons green onions, chopped |
1 tablespoon parsley, chopped |
Directions:
1. Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop.
2. Bring 2 cups water to a boil in a saucepan and add toasted quinoa.
3. Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool.
4. Heat 1 tbsp oil in a frying pan and add onion, fry onion over a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside.
5. Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
6. Serve.
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