|Curried Quinoa Salad|
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.
Substitution : For 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)
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.