Please click on the title for a full receipe description complete with cooking directions.
• 1 cup quinoa
• 2 cups water
• 2-4 tablespoons good-quality olive oil
• 2 tablespoons lemon juice
• 2 teaspoons curry powder (reduce quantity for less spice)
• 1-2 teaspoons honey or agave nectar
• 1/2 teaspoon freshly grated ginger
• Salt and pepper to taste
• 2 tablespoons small red onion, chopped
• 1 small tomato, chopped
• 1 small red or green bell pepper, chopped
• Few cauliflower florets cut small
• 1/2 cup spinach leaves, chopped
• Green onions, chopped
• 1/2 teaspoon fresh garlic, chopped
• 1 tablespoon fresh cilantro, chopped (to garnish)
• Toasted almonds for added crunch (optional)
Rinse quinoa in cold water a couple of times to remove bitter coating. Cook quinoa in 2 cups boiling salted water for 10-15 minutes or until tender and done. It looks pretty much like couscous when done. Drain excess water, fluff with fork and set aside.
Sauté cauliflower in 1 tablespoon olive oil for 1-2 minutes. Add spinach. Do not overcook.
Whisk honey, lemon juice, curry powder, ginger, salt and remaining olive oil in small bowl until well combined.
Toss quinoa with dressing and sautéed vegetables. Add chopped vegetables (onions, green onions, bell pepper and tomato) in large bowl. Stir in garlic.
Garnish with cilantro and check for taste. Squeeze more lemon juice if needed. Add toasted almonds (optional).
Toss well with fork before serving. Serve warm or at room temperature.
Note: Although most quinoa is washed before it’s sold, some of the bitter saponin covering on the grain may remain, so thoroughly rinse the dry grain until water runs clear.
Gitika Baveja is author of “Indian Flavors to Savor: The Easy Home-Cooked Way.” For more information and additional recipes, visit www.flavorstosavor.com.