1 cup raw quinoa (2 cups cooked)
3/4 cup thinly sliced dried apricots
2 green onions, thinly sliced
1/2 cup toasted walnut pieces
1/4 cup chopped fresh cilantro or 1 T. dried
2 T. curry powder
1/4 cup rice or other vinegar
1/3 cup canola oil
2 tsps. ginger – either ground or pureed
Prepare quinoa (see below). In a bowl, combine cooked quinoa, dried apricots, green onions, walnut pieces and cilantro.
In a separate bowl, whisk together curry powder, rice vinegar, canola oil and ginger until combined. Drizzle over quinoa mixture and stir to combine. Season with salt and pepper.
To prepare quinoa: Rinse one cup of quinoa thoroughly in a strainer under water (if you don’t rinse it thoroughly, it will taste bitter). Shake off excess water. Add 2 cups of water and bring to a boil. Cover saucepan with a tight lid and reduce temperature to a simmer. Cook for 15 minutes or until quinoa is tender and water has been absorbed.
While quinoa is cooking, you can toast the walnuts and slice the dried apricots and green onions. To toast walnuts easily, place in a frying pan over medium heat that has been sprayed with cooking spray. Cook stirring occasionally until walnuts are browned, about 5 minutes. Remove from heat.
