On to the healthy recipes, the ones you can make a meal of rather than a dessert! This is a yummy summery salad. Quinoa costs an arm and a leg, but it’s really, really good for you. And filling and whatnot.
1 3/4 cup quinoa
3 1/2 cups hot vegetable (or chicken) stock
4 tsp curry paste
1 tbsp minced ginger
1/2 cup each fresh, chopped coriander and parsley
1/4 cup lemon juice
2 tbsp vegetable oil
2 cloves garlic, minced
pinch of salt
3 green onions, chopped
1 6” chunk (or more) cucumber, diced (and seeded, if necessary)
1/2 a red or yellow pepper, seeded and diced
1/2 cup raw snow peas, chopped in bite-sized pieces
1/2 cup slivered almonds, lightly toasted
1 small to medium carrot, peeled and grated
In saucepan or rice cooker, combine stock, curry paste, and ginger. Add quinoa and cook until liquid is absorbed and the disturbing little curlicues in the quinoa have emerged. Let cool; fluff with a fork.
In a large bowl, whisk coriander, parsley, lemon juice, oil, garlic, and salt. Stir in cooled quinoa, green onions, cucumber, red pepper, snow peas, and 1/4 cup of the almonds. Toss to coat.
Serve cold, topped with grated carrot and remaining 1/4 cup almonds.
