Prep 15 mins
Cook 20 mins
This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.
- 2 cups water
- 1 cup quinoa, well-rinsed and drained
- 2 teaspoons curry powder or 2 teaspoons garam masala
- 8 green onions, chopped
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 cups shredded carrots
- 1⁄2 cup dried cranberries
- 1 cup plain nonfat yogurt
- 1⁄2 cup chopped cilantro
- 3 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon hot chili sauce (or to taste)
- 1⁄4 teaspoon ground cumin
- In a small bowl, mix together all the dressing ingredients. Refrigerate.
- Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
- Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
- When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
- Serve drizzled with the dressing.
I changed a lot of stuff about this recipe to suit what I had in my kitchen/my taste: I used chopped bamboo shoots instead of chickpeas, omitted the lemon zest, used onion powder instead of green onions, used chopped finely chopped dried mango instead of cranberries. The dressing I think turned out a bit too lemon flavored and tangy so I added honey and more yogurt to dilute it a bit. All in all, it was a good, flavorful salad and I would definitely make it again just the way I did!
I made this for 'zaar tag, with some changes. I added chicken, and omitted one of the cans of chickpeas. I also added a chicken stock cube (for veggies, I'm sure a veggie stock cube would be fine) to the quinoa as it cooked because I thought it would be bland. Because I didn't have any dried cranberries I substituted raisins, which my family said they would have preferred. Made the dressing as directed, and it turned out great. So,if you are still happy to call this the same recipe, my family loved it and have said they'd like me to make it again!
I made a half recipe of this for the two of us following your recipe exactly apart from using the full amount of cumin in the dressing. I mixed the dressing through the salad rather than drizzling it over and that worked fine. This contains some of my favourite things (cranberries, quinoa, chickpeas, yoghurt and curry flavour etc) so I was always going to LOVE it. Thanks for posting, I'll be making this healthy recipe again.