Curried Asparagus Quinoa Salad
photo by jewelsf
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 cup uncooked quinoa
- 1 1⁄2 cups water
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 small chopped onion (about 1/2 c)
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon grains of paradise or 1/4 teaspoon pepper, ground
- 1 bunch asparagus
- 1 cup frozen peas or 1 cup fresh peas
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup white wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons mango chutney
- 2 teaspoons sugar
- 2 teaspoons curry powder (adjust to taste preference)
- 1 teaspoon dry mustard, ground
directions
- Soak the quinoa in enough water to cover for at least 15 minutes. drain and rinse well several times.
- Bring 1 1/2 cups of water to boil; add quinoa, cover, reduce heat to low, and cook for 20 minutes or until quinoa is cooked and water is absorbed.
- Meanwhile, prepare salad mix. Trim woody ends from asparagus, and chop into 1 inch pieces.
- If using frozen peas, rinse in a colander under cool water to thaw.
- In a large skillet heat 1 tb of olive or vegetable oil over medium high heat.
- Add chopped onion and garlic, and saute until onion is soft and translucent.
- Add ginger, cumin, and grains of paradise or pepper and stir to mix.
- Add asparagus and peas to skillet and cook until veggies are just done, but still crisp and bright in color.
- Add cooked quinoa to the salad mixture in the skillet.
- Prepare dressing. Combine extra virgin olive oil, vinegar, lemon juice, chutney, sugar, curry powder, and mustard in a jar and shake until mixed.
- Pour dressing over contents of skillet and mix well to combine.
- Refrigerate for a few hours to let flavors marry and develop.
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RECIPE SUBMITTED BY
<p>I am a professional church musician. I am also a wife and mother. Cooking is my favorite hobby and I always come to food.com first when I'm looking for a new recipe! Indian is my favorite type of cuisine but my cooking is very eclectic (although I am a vegetarian so, no meat on my menu!). I love potluck meals - I think it is a great place to try out a new recipe! After all, if the recipe tanks, you can always deny ownership of the dish! LOL</p>