Wednesday, May 15, 2013

Curried Red Quinoa Salad

So, I haven't posted any recipes for a few months since I've been busy finishing my PhD.  The good news is that I graduated this past weekend!

The sad news is that lately I haven't had too many culinary adventures... but now I'm excited to once again enjoy some of my favorite recipes and also try new recipes.

For my graduation, I celebrated in true Fairbanks style— with a potluck!  There were a number of people I wish could have joined, including my friends Karen and Markus. 

Karen finished her PhD last May, so they're off traveling the world for a year.  So far, they've backpacked around South America and bike toured around Europe.  They'll be back in Alaska for the summer, and you can follow their travels at

So, to include them at the potluck in spirit, I made a recipe that I received from Karen.  Originally it was a curried wheat berry salad.  One of the alternations I made to the recipe is that I substitute red quinoa for wheat berries to make it gluten-free.
Curried Red Quinoa Salad

¼ c lime juice
½ c olive oil
1 ½  tsp curry powder
½  tsp cayenne powder
½  tsp cumin

2 c red quinoa
3-4 scallions (sliced thin)
1 c walnuts (chopped)
½ bunch cilantro (chopped)
1 c dried cranberries
1 tart apple (diced)

In a medium saucepan, add 2 cups of red quinoa with 4 cups of water.  Bring to a boil and then simmer until all the water is absorbed (~15 minutes).

After the quinoa is cooked, set it aside to cool. 

In a glass jar, mix together the dressing ingredients.

Chop and dice the scallions, walnuts, cilantro, and apples.

Add the salad ingredients and dressing to the quinoa.

Stir together ingredients and toss with the dressing.

(If not serving immediately, stir in cilantro and walnuts just before serving).
Serve cold or at room temp.