Curried Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Curry powder

  Spices

  1 tsp or 2g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Curry paste

  4 tbsp or 60g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  3 tbsp or 45g

• Lemon juice

  Raw

  2 tbsp or 30g

• Maple syrups

  1 tbsp or 20g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  1 cup or 237g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Pomegranates

  Raw

  ½ cup arils (seed/juice sacs) or 87g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  400g

• Cashew nuts

  Nuts, raw

  2 tbsp or 17g

• Cilantro

  Raw - Whole Foods Market

  100g

Directions

1. Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.
2. Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.
3. In the meantime, prepare dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.
4. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor.
5. Add all ingredients (quinoa mostly cooled) to a mixing bowl and top with dressing. Then toss to combine and serve. Enjoy at room temperature or chill. Garnish with additional pomegranate, radish, green onion, or cilantro (optional).
6. Leftovers will keep covered in the refrigerator up to 3 days. Dressing will keep for 5 days.
7. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/curried-quinoa-salad/)

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