Ingredients
Quinoa Base
- 1 cup uncooked white quinoa
- 1 cup vegetable broth
- 1 cup water
- 2 teaspoons curry powder
Dressing and Mix-ins
- Juice from 1 lemon (~2 tablespoons)
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 cup chopped herbs (green onion, cilantro, parsley)
- 1/2 cup golden raisins
- 1 15 oz. can chickpeas, drained
- 1/2 cup slivered almonds
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse Quinoa: Rinse the quinoa well under cold running water using a fine mesh strainer to remove any bitterness and impurities.
- Cook Quinoa: Transfer quinoa, water, vegetable broth, and curry powder into a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Let Quinoa Rest: Turn off the heat and keep the lid on, allowing the quinoa to sit and steam for an additional 5 minutes to ensure it finishes cooking evenly. Then fluff the quinoa gently with a fork.
- Mix Ingredients: Transfer the cooked quinoa to a large mixing bowl. Add the lemon juice, red wine vinegar, olive oil, chopped herbs, golden raisins, drained chickpeas, slivered almonds, sea salt, and black pepper. Toss everything together thoroughly to combine all flavors. Adjust seasoning with extra salt and pepper if desired.
Notes
- Rinsing quinoa helps eliminate the natural bitter coating called saponin.
- Vegetable broth can be substituted with water for a milder flavor.
- Feel free to customize herbs based on preference or availability.
- For added protein, grilled chicken or tofu can be mixed in.
- This dish is great served warm or chilled as a salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
