Quinoa Salad

Quinoa Salad:   4 servings

Ingredients:

For Quinoa: The Quinoa can be made ahead of time and refrigerated, Quinoa must be cool for salad

1 cup Quinoa

2 cups Water

1/4 teaspoon Salt

1/2 teaspoon Curry powder

1/2 teaspoon Tumeric

* 1 cup Quinoa makes 3-3 1/2 cups cooked Quinoa. 

* Can keep in refrigerator for 3-5 days.

For Salad:

1 head romaine lettuce ( or mix with any greens, like spinach, spring mix, kale.....)

1 carrot, shredded

1 cucumber, sliced

1/2 red bell pepper, slice

1 cup cherry tomato, cut in half

1/2 avocado, sliced or chopped

1 cup grapes, cut in half

1 apple, green or red, sliced

1/4 onion, sliced thin, soak in the cold water 10 min. and rinse well

1 bundle of cilantro

1 lime, wedged

optional: nuts or seeds and dry cranberries

Asian Dressing:

2 Tablespoon apple cider vinegar

2 1/2 Tablespoon soy sauce (Braggs Liquid Amino)

1 Tablespoon extra virgin olive oil

1 small clove minced garlic

1 teaspoon agave nectar

1/2 teaspoon minced fresh ginger

Directions:1/8 teaspoon sesame oil

 pinch of chili powder

Soak Quinoa for 15 minute in cold water and rinse well, drain with fine strainer. Place in 2.5 qt. pot with water, add salt, curry powder,and turmeric. stir it.

Bring to boil ( watch it so it doesn't overflow) 1 minute, turn the heat down to medium until the moisture is almost gone. ( around 10 minute)

Turn heat down low and simmer 10 minute.

allow to sit five minutes, fluff gently with fork, and set aside to cool. Place in Refrigerator to chill while the salad is prepared.

In a big bowl mix salad ingredients except apples and lime wedges, add half of dressing, lightly tossed.

 On the platter laid prepared salad, place cooked quinoa on top of salad, garnish with extra cilantro,  lime wedges, and  apple slices  around platter.

serve with side dish,  rest of cooked quinoa and dressing.

* Dressing with extra olive oil  is also good for dipping bread