Curry adds so much flavour to this otherwise pretty boring grain. I love the colours of this salad and the sweetness from the raisins and crunch from the almonds. It's a favourite and a lunch staple in my fridge often.
1 cup dry quinoa, cooked to package directions
2 carrots, shredded
1 bunch green onions, minced
1 red bell pepper, diced
1/2 bunch each parsley & cilantro, minced
1/2 cup raisins
1/2 cup toasted almonds, chopped
1 can chickpeas, drained and rinsed, optional
1/2 cup olive oil
1/3 cup apple cider vinegar
1 lemon, juiced
3 tbsp maple syrup
1 tsp turmeric
2 tsp curry powder
1 garlic clove, minced/finely shredded or pressed
Add cooked quinoa, chopped red bell pepper, shredded carrot, minced green onion, chopped almonds and raisins (add chickpeas if using as well) to a large bowl and mix. Set aside and make your dressing.
In a large skillet add olive oil, turmeric, curry powder and garlic. Cook over medium heat until oil is sizzling and spices are "blooming" this gets the raw taste out of the turmeric and curry powder. Remove from heat and add your vinegar, lemon juice and maple syrup. Whisk to combine and add some freshly cracked black pepper and a good pinch of salt.
Pour dressing over quinoa and toss until combined. Taste for seasoning.
This salad gets better as its sits, its a great salad to prep for busy weeks.
If you don't like raisins you can sub for cranberries or cherries or diced fresh apple or just leave out completely.