Meatless Monday Recipe: Curry Quinoa Salad
1 cup dry quinoa, rinsed
2 cups water
1 tablespoon curry powder
1 teaspoon cumin
½ teaspoon ground red pepper
Pinch of salt
2 medium carrots, peeled and shredded (about 1 cup)
1 15-ounce can no-salt-added chickpeas (garbanzo beans), rinsed and drained
3 green onions, thinly sliced
2 organic Granny Smith apples, halved, cored and chopped
¼ cup toasted pumpkin seeds
½ cup finely chopped parsley
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon grated lime zest
Juice of 2 limes
Salt and pepper to taste
1 ½ cups mixed greens (per serving of salad)
Serves 6. Per serving: 340 calories, 13 g fat (2 g saturated), 11 g protein, 47 g carbohydrate, 7 g fiber, 85 mg sodium
1. In a saucepan, combine quinoa, water, spices and salt. Bring to a boil, cover, then simmer on low for 15 to 20 minutes until quinoa turns transparent and liquid is absorbed. Fluff with a fork, cool and place in a large bowl.
2. Add carrots, chickpeas, onions, apples, pumpkin seeds and parsley.
3. To make the dressing: Whisk together olive oil, apple cider vinegar, lime zest, lime juice, salt and pepper. Pour over quinoa mixture and toss.
4. Divide evenly into four servings and serve over bed of mixed greens.