Hodgepodge Quinoa Salad with Curry Dressing
Serves 2-4
Servings: 0
Ingredients
- 1 cup quinoa rinsed well in a fine mesh strainer
- 1 1/2 cups water
- 1/3 cup frozen shelled edamame feel free to use more, especially if not adding chicken/turkey
- 1 cup minced parsley
- 1 cup chopped cooked chicken or turkey- optional
- 1/3 cup chopped sun dried tomatoes or use raisins
- 1/3 cup chopped pecans
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1-2 teaspoons high quality curry powder I used 2, but I suggest starting the lessor amount and adding more to taste
- coarse sea salt
Instructions
- 1. Bring water to a boil in a medium saucepan. Add quinoa, return to a boil, then reduce heat and to a simmer and cover.
- 2. Cook quinoa until almost all of the water is absorbed and the quinoa is tender, about 15 minutes, then add the edamame. Stir, remove from the heat, and allow to cool.
- 3. In a medium bowl, mix the quinoa/edamame with the rest of the ingredients. In a small bowl, whisk together olive oil, vinegar and curry powder. Pour dressing over salad, toss, add salt, and adjust seasonings, if necessary.