This seemed like a perfect lunch today, its so hot you could probably fry eggs on the patio! Its a great salad to make a big bowl of, then have for lunch at work. The flavor only improves after a day or two, the delicious creaminess of the goat cheese, and the lovely curry with the crunch of the nuts, quinoa and chick peas. Mmmm.
It also seems like the perfect dish for the 'foods to combat cancer' with the curry, and all those tasty veggies, chickpeas and quinoa. Please visit mele cotte to see others!
I'm not sure where the recipe is from, I got the original recipe 'curried cous cous salad' from a friend, but this has been adapted quite a lot, I used quinoa instead of cous cous, just cos I like it more, and I didnt have broccoli so I just used the veggies I had. This goes nicely with my loquat chutney that I made the other day!
Curried Quinoa Salad
2 cups water
1 cup quinoa
1 veg oxo cube (can sub a bouillion cube, but dissolve in the water)
1 1/2 tsp curry powder (I used penzeys sweet curry)
2 cups grated carrots
2/3 cup chopped peppers
1 cup snap peas
2/3 cup edamame
1/3 cup chopped scallions
1 can garbanzo beans
2 tbsp rice vinegar
1 tbsp minced ginger
1/3 cup raisins
1/3 cup cashews, chopped
3 oz goat cheese, crumbled
Cook the quinoa in the water for about 10 mins, or until tender. Crumble the oxo cube over it, and mix with the curry, raisins and snap peas and cover.
Mix up the remaining ingredients, then add the quinoa and mix. If you can wait a little while for the flavors to develop it will taste better, but serve immediately if you're hungry!