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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (342g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 381
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