Recipe by Elizabeth Rider
¾ cup quinoa
½ tsp sea salt
½ tsp mild yellow curry powder
1 cup + ¼ cup purified water
¼ cup plain unsweetened Greek yogurt
¼ cup extra virgin olive oil
1 tsp apple cider vinegar
¾ tsp mild yellow curry powder
¼ tsp turmeric
½ tsp sea salt
¼ tsp freshly ground black pepper
Veggies + Nuts
½ cup diced carrots (about 2 small or 1 large)
¼ cup thinly sliced scallions, white and green parts
⅓ cup dried currants (or substitute raisins)
⅓ cup slivered almonds (roasted cashews are a good substitute, too.)
2 tbsps chopped cilantro
1. Rinse the quinoa, drain, then add rinsed quinoa, salt, curry powder, and water to a medium saucepan. Bring it to a boil, then cover and reduce to a simmer. Set a timer for 12 minutes. Check in at 11 minutes; it will be done once all of the water is absorbed. Be careful not to let it go too long, or it’ll burn and stick to the pan.
2. Once all of the water is absorbed, turn the heat off and fluff it with a fork. ¾ cup dried quinoa will yield 1.5 cups cooked. While the quinoa cooks, whisk all of the dressing ingredients in the bottom of a large mixing bowl big enough to hold the entire salad, then prepare the veggies.
3. Once the quinoa is cooked and still hot, add it to the dressing, then add the veggies, and fold it all together.
4. Let it cool in the refrigerator for at least 30 minutes before serving. keep in an airtight glass container in the refrigerator up to 4 days.