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Thursday, July 16, 2009

Cold Curry Quinoa Salad

  • 1 small sweet or red onion (diced)
  • 1 small can diced tomatoes (drained)
  • 3oz grilled extra firm tofu (diced)
  • 1 smallish cucumber, peeled, seeded, and diced
  • 1/2 cup raisins
  • 1/2 cup slivered roasted almonds or cashews
  • 1 tbsp curry powder
  • pinch of saffron
  • 1 lime
  • chopped cilantro

Make quinoa as per normal, adding the curry powder & saffron in with the simmering water. While simmering, peel, slice and seed the cucumber, place in strainer and salt liberally to remove water. When quinoa finishes, let it cool to room temp, then combine all other ingredients. Let sit for at least 2 hours in fridge to allow flavors to meld. Serve cold topped with cilantro & fresh lime wedges to squeeze over.

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