Saturday, December 1, 2012

Quinoa Salad

Curried Quinoa Salad
It's that time of year when there are lots of activities going on, entertaining, and potluck meals to prepare for.   This recipe is also great for school/work lunches.

My mother gave me a recipe for "Curried Couscous Salad", which I've adapted into a gluten free recipe.   Instead of cous-cous  that is called for in the recipe I've substituted quinoa.  Quinoa is an ancient nutritious grain containing a complete protein.    I've taken this recipe to many potluck gatherings.   It's an easy to make-ahead salad and transports well. 

This recipe serves approx 10.

Curried Cous Cous Salad
2 1/2 cups chicken stock - bring to boil, remove from heat and add:
1 1/2 cups cous cous - let sit for 5 mins (only) off heat and covered.  Turn into salad bowl and fluff with for and cool.

SubstitutionFor gluten free recipe - cook 1 1/2 cups quinoa with 3 cups chicken stock (or vegetable stock - for vegan/vegetarian dish).  Cook quinoa as per package directions - ie bring broth to boil, add quinoa, turn heat to low, cover and cook for 15 minutes.  Let cool, fluff with fork.

Add to cooled couscous or quinoa :
3/4 cups raisins soaked in 1/3 cup orange juice
1 cup frozen peas
1 cup finely diced carrots
1 cup green onions sliced on diagonal
1 cup red peppers chopped
1/2 cup pine nuts (optional)

Wine Vinaigrette
1/3 cup white wine vinegar
3 tsp curry powder
1 tsp turmeric
1 tsp dijon mustard
1/4 cup olive oil
salt and pepper to taste.
Wisk vinaigrette ingredients together, pour over couscous & veggies and mix well.

Enjoy !

1 comment:

  1. Looks really good. I love Quinoa as well. Works with everything.


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