Vegan Quinoa salad from Real Food Daily Cookbook

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Name: Indian Quinoa Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 cups quinoa; 4 cups water; 2 teaspoons garam masala; 1 teaspoon sea salt; 1 cup currants; 1 tablespoon sesame oil toasted; 3 stalks Celery finely diced; 1 Red bell pepper finely diced; 5 Green onions white and green parts - thinly sliced diagonally; 1/2 cup slivered almonds toasted

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INGREDIENTS

2 cups quinoa
4 cups water
2 teaspoons garam masala
1 teaspoon sea salt
1 cup currants
1 tablespoon sesame oil ; toasted
3 stalks Celery ; finely diced
1 Red bell pepper ; finely diced
5 Green onions ; white and green parts - thinly sliced diagonally
1/2 cup slivered almonds ; toasted

Servings

INSTRUCTIONS

Rinse the quinoa well and drain. Heat a large, heavy skillet over medium heat. Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa is fragrant, dry, and golden.

Combine 3 cups of the water, 1 teaspoon of the garam masala, and the salt in a large, heavy saucepan. Bring to a boil over high heat. Add the toasted quinoa and return to a boil. Cover and decrease the heat to medium-low. Simmer gently without stirring for 15 minutes, or until the liquid evaporates and the grains are tender.

Meanwhile, bring the remaining 1 cup water to a simmer in a small saucepan. Remove from the heat, add the currants, and soak for 20 minutes, or until plump. Drain well.

Heat the sesame oil in a large, heavy skillet over medium heat. Add the celery, bell pepper, and remaining 1 teaspoon garam masala. Saute for 2 minutes, or until the vegetables are crisp-tender. Add the green onions and saute 1 minute longer, or until just wilted.

Using a fork, gently toss the celery mixture, currants, and almonds into the quinoa. Serve at room temperature, or cover and refrigerate until cold.

The salad will keep for 2 days, covered and refrigerated.

NOTES

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Indian Quinoa Salad

2 cups quinoa
4 cups water
2 teaspoons garam masala
1 teaspoon sea salt
1 cup currants
1 tablespoon sesame oil toasted
3 stalks Celery finely diced
1 Red bell pepper finely diced
5 Green onions white and green parts - thinly sliced diagonally
1/2 cup slivered almonds toasted

Rinse the quinoa well and drain.  Heat a large, heavy skillet over medium heat.  Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa is fragrant, dry, and golden.

Combine 3 cups of the water, 1 teaspoon of the garam masala, and the salt in a large, heavy saucepan.  Bring to a boil over high heat.  Add the toasted quinoa and return to a boil.  Cover and decrease the heat to medium-low.  Simmer gently without stirring for 15 minutes, or until the liquid evaporates and the grains are tender.

Meanwhile, bring the remaining 1 cup water to a simmer in a small saucepan.  Remove from the heat, add the currants, and soak for 20 minutes, or until plump.  Drain well.

Heat the sesame oil in a large, heavy skillet over medium heat.  Add the celery, bell pepper, and remaining 1 teaspoon garam masala.  Saute for 2 minutes, or until the vegetables are crisp-tender.  Add the green onions and saute 1 minute longer, or until just wilted.

Using a fork, gently toss the celery mixture, currants, and almonds into the quinoa.  Serve at room temperature, or cover and refrigerate until cold.

The salad will keep for 2 days, covered and refrigerated.

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Nutrition

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Serving Size: 1 Serving (342g)
Recipe Makes: 6 Servings

Calories: 381
Calories from Fat: 103 (27%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 324.5mg		11 %
Potassium 737.4mg		19 %
Total Carbohydrate 57.5g		17 %
	Dietary Fiber 8.9g	36 %
	Sugars, other 48.6g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 381

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REVIEWS

kristinday

My husband loves this recipe as written. In central Indiana, it is very difficult to find dried currents in the grocery - at least during the winter. You can easily substitute any dried berries. I love to use a mix of dried cranberries, blueberries, and goji berries. The berries really give it a sweet treat. When making this for myself, I use a little less garam masala.