Quinoa Salad Explosion

Quinoa Salad Explosion

Sheva Ainsworth

Whisk by Ami Magazine

Recipe Description:

Bursting with flavor and color, this salad appeals to all the senses. It’s the perfect side to any dinner and great for a potluck meal, too.

Ingredients

Quinoa Salad Explosion

3 and 1/2 tablespoons Gefen Olive Oil, divided
1 cup Pereg Quinoa
2 cups water
1 red pepper, cut in small dice
1 yellow pepper, cut in small dice
2 medium carrots, cut in small dice
3 medium stalks celery, cut in small dice
3 scallions, checked and sliced
2 tablespoons lemon juice
2 teaspoons salt
1 and 1/2 teaspoons curry powder
1 and 1/2 teaspoons cumin
3/4 cup Gefen Dried Cranberries
1/3 cup slivered almonds
1/3 cup sunflower seeds
1 and 1/2 tablespoons sesame seeds

Directions

Step 1

In a medium saucepan, heat one tablespoon oil. Add quinoa and water and bring to a boil. Reduce heat to low and simmer until most of the water evaporates, about 15 minutes. Turn off the heat, place a clean kitchen towel between the saucepan and its lid, and let stand 15 minutes.
Meanwhile, in a serving bowl, combine peppers, carrots, celery, and scallions.
In a separate (small) bowl, whisk together remaining two and a half tablespoons oil, lemon juice, salt, curry powder, and cumin.
Uncover quinoa and fluff with a fork. Add to the bowl of vegetables and stir to combine. Add the dressing and mix again.
Add dried cranberries, almonds, sunflower seeds, and sesame seeds, mixing to distribute evenly. Serve right away or store in the fridge up to five days.