Curry Quinoa Salad
This is our adapted version of a fairly common combination of curry, chicken, and grapes, in salad form. It's been adapted to be particularly quick and easy to make, and particularly delicious. Plaintext version.
Ingredients:
- 2 cup quinoa
- 1 cup frozen shelled edamame (soy beans)
- 1 small bunch of parsley (approximately 2 cups diced, more or less is fine)
- 2 12-ounce cans of chicken, or 2 cups of cooked diced/shredded chicken
- 2 cups raisins
- Optional: 2/3 cups pecan pieces
- 1/2 cup olive oil
- 6 tbsp. apple cider vinegar
- 3 tbsp. curry power
- Salt to taste (approximately 1 tbsp)
Preparation
Cook the quinoa in about 4 cups of water. I do this by putting it in a plastic microwave rice cooker in the microwave for 20 minutes until all of the water is absorbed.
While the quinoa is cooking, boil the edamame until cooked through. Drain when done. Also drain the cans of chicken, and mash it up a bit so it turns into shreds instead of chunks. Lastly, finely dice the parsley.
As soon as the quinoa is finished, dump it into a large mixing bowl and add the raisins. Stir together, so that the raisins can absorb steam from the quinoa and turn semi-plump. Then mix in the chicken, edamame, parsley. If desired, add the pecans as well.
Lastly, add the olive oil, apple cider vinegar, curry powder, and salt, and stir the entire mixture thoroughly. Depending on your preferences, you might want to start with less vinegar and curry powder than called for, and adjust upwards. I tend towards adding a lot of flavor personally, and the quantities above are what I use.