Rated 5.0 stars by 1 users
Salad
2 - 4 servings
15 minutes
1 hour
Chef Ann Gentry
Great served hot and cold!
2 cups quinoa (prepare according to package directions)
3 cups water
2 tablespoon Garam Masala (Indian allspice)
1 cup currants (soaked in water)
1 tablespoon sesame oil
5 scallions, thinly sliced on the diagonal
3 ribs organic celery, diced
1 Organic Bell Pepper (red) diced
Wash the quinoa, then dry roast in a cast-iron skillet until you smell a nutty aroma and see that the quinoa has become roasted.
Bring the water and 1 tablespoon garam masala to a boil in a smal wide - mouth pot.
When the water has come to a boil, pour the quinoa in and turn the heat down to a simmer.
In about 20 - 25 minutes, the quinoa will be done.
Take a fork and fluff it while removing it from the pot into a bowl.
Let it cool.
Sauté the scallions, celery and bell pepper in the oil with the remaining garam masala until the veggies are tender, about 5 minutes.
Toss the quinoa with the sauteed vegetables.
Drain the currantsand add to the mixture.
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