Tuesday, April 10, 2012

Curried Quinoa Salad with Roasted Cauliflower

Quinoa - 1/2 cup
Homemade Vegetable Stock / Water - 1 cup
Turmeric - a pinch
Coriander Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp

For roasting cauliflower :
Cauliflower - 1 small, cut into 1small 1 inch florets
Turmeric - 1/4 tsp
Olive Oil - 1 tbsp

Red Kidney Beans - 1/2 cup, cooked (if using canned beans, drain and wash well with water)
Cucumber - 1/2 cup, chopped
Parsley / Cilantro - a couple of sprigs, chopped
Roasted Cashew nuts - a handful
Dried Cranberries / Raisins - a handful

For dressing :
Olive Oil - 1 tbsp
Plain Greek Yogurt - 1/4 cup
Lemon Juice - 1 tbsp
Lemon Zest - of half a lemon

Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.

Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelised.

In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.

Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.


Priti said...

Looks so gud ...nice recipe and you have a wonderful blog with nice recipes

Mike @TheIronYou said...

I made this yesterday: delicious! Such a great way to enjoy quinoa.

Vardhini said...

Healthy and tasty salad and lovely click. Thx for linking.