Curried Quinoa Salad with Ginger-Lime Dressing

It’s a greyish, dark kind of morning at the moment and I’m sitting here in the almost-dark at my computer. The glow of the screen is the brightest thing in the room. Thank goodness on this dark, dreary morning (perfect for going back to bed) we have another guest recipe post  from Passover that is anything but dark and dreary. This quinoa is gorgeous and the flavors are bright, complex, and downright delicious. Eric’s cousin, Juliann, has been vegan for many years and always brings some delicious vegan recipe to the family gatherings. This recipe is really good and looks like it is quick and easy to make. It is a variation on the Curried Couscous Salad with Ginger-Lime Dressing from Main Course Vegetarian Pleasures. Juliann has put her own spin on the recipe with some changes to the ingredients and cooking process and, most of all, with her use of quinoa instead of couscous. She recommends the tricolored quinoa for an extra colorful look, but any quinoa will do. Thanks, Juliann, for sharing this delightful dish with us!

The Recipe: Curried Quinoa Salad with Ginger-Lime Dressing

Serves 4-6

1 1/2 cups quinoa

2 tsp curry powder

1/2 cup golden or purple raisins

3 cups water

1/2 cup coarsely chopped roasted (unsalted) cashews (almonds or chickpeas can be used instead)

1 1/2 cups frozen peas, thawed

1 red bell pepper, cut into small dice

2 Tablespoons finely chopped fresh mint or cilantro

1/2 cup chopped dried apricots (optional)

1/3 cup slivered red onion or chopped scallions (optional)

The Dressing:

1/3 cup fresh lime juice (3 limes)

1/2 teaspoon ground cumin

1 teaspoon minced fresh ginger

2 garlic cloves, minced

1/2 teaspoon salt

generous seasoning of freshly ground pepper

1/3 cup olive oil

1) Cook quinoa as normal, adding the curry powder and raisins (and apricot if using) while the water is heating up. See ‘Pantry Basics: Grains and Legumes’ for quinoa cooking instructions. When quinoa is cooked, move to a large mixing bowl and fluff with fork.

2) Stir in the cashews, peas, red pepper, onion, and mint/cilantro.

3)Combine all the dressing ingredients in a screw-top jar. Shake vigorously, pour onto the couscous, and toss.

4) Let the salad sit at least 30 minutes, or cover and chill up to 24 hours. Bring to room temperature before serving, then taste to correct the seasoning.