Ingredients:
2 cups quinoa
4 cups chicken or vegetable broth or water
1 garlic clove
Salt
2 tablespoons yogurt, mayonnaise, or sour cream
2 teaspoons curry powder
½ teaspoon turmeric powder
1 ½ tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
¼ cup grated carrot
¼ cup grated summer squash
¼ cup chopped cilantro
¼ cup cranberries
¼ cup toasted and roughly chopped almonds
1 spring onion, white and green separated and the green sliced thin
Directions:
Rinse quinoa through a fine mesh strainer to remove the bitter, powdery coating. Boil water or broth and then add the quinoa, reduce to a strong simmer, cook for 10-15 minutes or until all the liquid is absorbed. Do not stir quinoa while it is simmering. This will cause the quinoa to become mushy.
Meanwhile, prepare the dressing by pounding or mincing the garlic and ¼ teaspoon salt in a mortar until smooth, or put the garlic through a press. Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes for the full flavor to develop.
Once the quinoa is cooked, add it to a large salad bowl. Combine with the carrots, summer squash, cilantro, cranberries, and almonds. Pour the dressing over the top, stir to combine. Garnish with greens from spring onions.
Serves: 4-6
Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery