Curry Quinoa Salad
A Salad loaded with protein and taste.
1 cp dry quinoa, rinsed well
2 cps water
1 T curry powder
1 tsp cumin
1/2 tsp ground pepper
pinch, sea salt
2 medium carrots, shredded (about 1 cp)
1 15 oz. can garbanzo beans, rinsed & drained
3 scallions, thinly sliced
2 organic Granny Smith apples, halved, cored, and chopped
1/2 cp finely chopped parsley
3 T seasoned rice vinegar
1 T apple cider vinegar
2 tsps agave nectar
1 tsp grated lime zest
juice from 2 limes
2 tsps ground sesame seeds that have been roasted, cooled and then ground
salt and pepper to taste
Combine the quinoa, water, spices, and salt. Bring to a boil. Cover, then simmer on low for 15 minutes till quinoa is done, and liquid is absorbed. Fluff with a fork, and place in a large bowl.
Add the carrots, garbanzo beans, scallions, apples, and parsley.
Whisk the vinegars, lime zest, lime juice, and sesame seeds. Add salt and pepper to taste, but go easy on the salt or leave out altogether! Pour dressing over the quinoa and vegetables. Serve this wonderful salad over mixed greens.