Curry, crunchy vegetables and quinoa come together in a brilliant blend of taste and texture with this quick and easy recipe.
Curry quinoa salad
Serving size 6 to 8
- 1-1/2 cup uncooked quinoa
- 1 small onion
- 1 carrot
- 1/2 a bell pepper (any colour)
- 1/2 cup vegetable oil
- 2 teaspoons curry powder
- 3 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon sugar
Prepare the quinoa
Bring 3 cups of water to a boil, and add the quinoa. Lower the temperature to simmer, and cover for 12 to 15 minutes or until all the water has evaporated.
Prepare the vegetables
Dice the vegetables, and put them aside.
Finish the quinoa
Once the quinoa is cooked, place it in a large bowl, and fluff it with a fork.
Mix in the other ingredients
Pour in the oil, vinegar and soy sauce, and mix in the curry powder and other dry ingredients.
Add the vegetables
Toss in the vegetables, and stir thoroughly.
Enjoy a bowl right away, or better yet, place it in the fridge and serve it chilled.