Chef Ann Gentry
Indian Quinoa Salad
Category
Salad
Servings
2 - 4 servings
Prep Time
15 minutes
Cook Time
1 hour
Author:
Chef Ann Gentry
Great served hot and cold!
Ingredients
-
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
Directions
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.
Filed in:
Bell Pepper,
Currants,
Indian Quinoa Salad,
Organic Bell Pepper,
Organic Celery,
Organic Green Onions,
Organic Red Quinoa,
Quinoa,
Salad
