Prep 30 mins
Cook 0 mins
Very simple, healthy and delicious meal. If you like quinoa, you'll love this. I've brought it to many potlucks; it always gets positive remarks. I sometimes leave out the red onion for those you don't like uncooked onions. Be creative with this recipe. You can add or subtract any veggies.
- 2 cups quinoa
- 2 cups water or 2 cups vegetable broth
- 1⁄4 cup olive oil
- 1 teaspoon white wine vinegar
- 2 teaspoons curry powder
- 1⁄4 teaspoon turmeric
- 1⁄2 teaspoon sea salt
- 1 teaspoon black pepper
- 1⁄2 cup grated carrot
- 1⁄2 cup grated zucchini
- 1⁄2 cup chopped parsley
- 1⁄2 cup cranberries or 1⁄2 cup raisins
- 1⁄4 cup blanched sliced almonds
- 3 scallions, chopped
- 1⁄4 cup diced red onion
- Place quinoa in medium bowl and soak for at least 1 hour, then drain liquid.
- Boil water or broth and add quinoa, cover, and cook for 20 minutes.
- In a blender add olive oil, vinegar, curry, turmeric, sea salt, and pepper.
- Pour this onto the cooked quinoa. Add grated vegetables, parsley, almonds, raisins, scallions and red onions; mix well and taste for seasonings.
- Serve warm or at room temperature and enjoy.
Great recipe! One scallion was enough for the whole batch. I used red wine vinegar and a mix of quinoa and whole wheat coucous. I added more veggies and made more vinaigrette. I also added much more raisins and dried cranberries. I'll try it next time with red bell peppers and green onions instead of scallions.
This was really good. I found I didn't have quite 2 cups of quinoa left. More like 1 1/2. I used all green onion, and kept all the other measurements the same. I had to add more salt and about another 1/2 tsp of curry. And that was just right for me. I love that the veggies stay raw in this! Thanks!
Loved this! Made ahead, this makes a wonderful packed lunch. The combination of curry, fruits, nuts, and veggies is colorful and delicious, and I love that it uses quinoa. I did omit the red onion and didn't miss it. Thanks for sharing the recipe!