Curry Quinoa Salad With Raisins
Curry Quinoa Salad With Raisins
The curry complements the raisins, making for both a sweet and savory dish. Serve chilled or at room temperature.
Ingredients:
One tablespoon of extra virgin olive oil, separated
1/2 cup quinoa
1 cup warm water
1/6 cup golden raisins
1/4 teaspoon curry powder
1/2 clove finely minced garlic
1/4 cup bell pepper, cored and finely chopped
1/4 cup finely diced celery
Two minced scallions
1/2 teaspoon orange zest
1/4 teaspoon salt
Pinch black pepper
1/8 cup toasted pine nuts
Heat 1/2 tablespoon olive oil over medium heat. Add the quinoa and toast for about 3 minutes, stirring occasionally. Add the warm water, raisins, and curry powder. Mix well, boil, reduce to a simmer, and cover the pot. Cook for 15 minutes or until the liquid is all absorbed. Put into a bowl to cool.
Add the remaining ingredients to the cooled quinoa, including the reserved 1/2 tablespoon olive oil. Mix well and check the seasonings. Refrigerate at least 30 minutes to blend the flavors