Sunday, September 8, 2013

Curried Quinoa Salad with Fruit and Honey Lime Dressing

I was inspired by a Washington Post recipe for this salad, but I changed it a bit by adding some curry powder and some spinach.  Maybe spinach, curry and feta don't go together "officially".  But we were very happy eating this salad.

I'd say this... make this salad your own.  The base recipe of quinoa, dressing and fruit will lend itself to many flavors.  Add shrimp, or chicken, if you like, but I think the curry, fruit and nuts make the salad.

Feel good about eating some high protein, low fat, high fiber salad that tastes good. I made this and took half to the kids, and we ate half here with our dinners and took for a lunch too.

Makes 8 cups (8 servings)

For the salad

2 cups dried quinoa, rinsed in cold water and drained thoroughly
4 cups water, or broth
10 dried apricots, chopped into 1/4-inch pieces
1/4 cup dried golden raisins, cranberries, cherries or currants
1/3 cup finely chopped scallions
1-2 cups of chopped spinach
1/2 cup slivered almonds, toasted
4 oz. crumbled feta cheese, for garnish (optional)

For the dressing

Finely grated zest from 2 limes, plus 1/4 cup fresh lime juice
1 Tablespoon honey
1-2 tsp curry powder
1/3 to 1/2 cup sunflower, safflower or walnut oil
1 teaspoon salt, or more as needed
Freshly ground black pepper

For the salad: Combine the quinoa and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low; cook for about 15 minutes or until all of the water is absorbed, stir to avoid scorching. Fluff with a fork, then transfer to a large mixing bowl to cool.

While the quinoa is cooking, make the dressing in the bottom of the bowl that you intend to mix it (serve it too?) in. Combine the lime juice, honey, oil, zest, curry powder, salt and pepper to taste the bottom of the bowl, whisking until emulsified. Pour the cooked quinoa into the bowl and toss to incorporate.Let cool completely, or you can even serve this warm!

Add the fruit, spinach and green onions to the quinoa. Toss again.

At this point, the salad can be refrigerated for 1 to 2 days in advance. When ready to serve, mix in the toasted almonds. Scatter the feta over the top, if using, or serve alongside.

Like Quinoa?  Here's some more:
Chicken, Quinoa & Butternut Squash Stew  
Quinoa, Cauliflower and Feta Salad
Quinoa, Cheese & Chilies Casserole
Quinoa with Roasted Corn and Green Beans
Stuffed Peppers with quinoa, spinach and feta
Red Quinoa and Butternut Salad

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