I know you might be getting tired of curry around this blog since I’ve had two up in the last month but it’s with good reason. Curries are delicious and a fairly simple meal and to be honest this recipe just has a curry flavor and isn’t technically a curry dish. Continue reading
You know what I like best about curry? It starts with flavor and then works towards ingredients. Continue reading
I made this meal because it was something that could be made ahead of time and it travels well. Both important things because the weekend that we had this, we were staying at my parents house to watch their dogs before we went to my sister’s graduation. It was also really warm that weekend and this salad hit the spot! Hope you enjoy!
Curried Quinoa Salad
- 1 Tbsp curry powder
- 1 Tbsp olive oil
- 2 tsp salt
- 2 1/3 cups quinoa
- 3 cups water
- 1/2 cup veggie broth
- 1/2 an onion, diced
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup
- 1 handful of spinach, chopped
1. Add all ingredients through veggie broth into a medium saucepan. Bring to a boil and then cover and simmer for about 10 minutes. Turn off the heat and let the pot sit covered for another 10 minutes.
2. Once your quinoa is done, add in the onion, vinegar, maple syrup, spinach, and pepper to taste. Mix everything well. You can serve right away, but it tastes even better after you have let it sit in the fridge for an hour or so. You can also add in other things if you wanted. Carrots or chopped nuts would also be delicious!
Tomorrow I will be posting again (amazing? I know). I participated in Foodie Penpals through theleangreenbean. So check back tomorrow to learn what that is all about!