By Even George and Alex Brown
To pick one springtime recipe for y'all, we thought long and hard on an old-school Passover/Easter theme. Nothing flashy, something hearty: curry quinoa salad. Props to our gal pal Jesse for calling this one. Dried cranberries and snap peas do go together.
Curried “Kabouleh” with Spring Vegetables
Makes 8 to 10 servings
2 cups quinoa, washed and rinsed
1/2 cup raw cashews
1 tablespoon honey or agave nectar
1 teaspoon plus 1 tablespoon curry powder, divided
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon turmeric
1/8 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 red bell pepper, seeded and diced
1 cup snap peas, diced
1 shallot, minced
1/2 cup flat leaf parsley, finely chopped
1/2 cup dried cranberries
1) Pour quinoa into a medium saucepan, cover with about 2 1/2 cups water and place on medium heat. Once the water hits a rolling boil, reduce to a simmer and cover with a lid. Leave it alone for about 8 minutes, until al dente (just before the quinoa grain has fully burst open). Remove from heat.2) Toast the cashews in a nonstick sauté pan on medium heat. As the nuts brown, add honey and 1 teaspoon curry powder to the pan and toss until the spice is evenly distributed. Remove from heat.3) Prepare the curry dressing: In a large bowl, whisk together the mustard, apple cider vinegar, remaining curry powder, turmeric and olive oil. Season with salt and pepper.4) Add the spring vegetables, parsley, cranberries and warm cashews to the dressing. Toss in the quinoa, stirring well. This works best if the quinoa is slightly warm but not hot. Let it cool (and turn yellow from the turmeric) before serving.
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