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Printed Book:

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Curried Quinoa Salad

In a saucepan, combine quinoa, water, spices and salt. Bring to a boil overmedium-high heat, then simmer at medium-low heat, covered, for 15-20 minutes. Let cool, fluff with a fork and transfer to a large mixing bowl. Add in lettuce, carrot, chickpeas, onion, apple and parsley.  

 

Whisk together the dressing ingredients in a small bowl. Pour dressing over the salad, toss to coat evenly and serve.

Ingredients:

1)

dry quinoa, rinsed : 1 cup

2)

water : 2 cup

3)

curry powder : 1 tablespoon

4)

cumin : 1 teaspoon

5)

red pepper flakes : 0.5 teaspoon

6)

sea salt : 0.25 teaspoon

7)

mixed greens lettuce : 6 cup

8)

shredded carrot : 1 cup

9)

cooked chickpeas : 0.25 cup

10)

green onions, thinly sliced : 2

11)

Granny Smith apple, cored and diced : 1

12)

parsley, finely chopped : 0.5 cup

13)

olive oil : 3 tablespoon

14)

apple cider vinegar : 1 tablespoon

15)

lime juice : 2 tablespoon

16)

lime zest (grate peeling) : 1 teaspoon

17)

sea salt : 0.25 teaspoon

18)

black pepper : 0.25 teaspoon

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