Quinoa Salad

By LynneC

Ingredients

• 1 c. uncooked quinoa
• 2 c. vegetable broth
• 1/4 c. dried currants
• 1 tsp. curry powder
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 tsp. liquid honey
• 1/2 tsp. salt
• 1 c. canned chickpeas, drained and rinsed
• 1/2 c. each finely chopped red bell pepper, grated carrots and peeled and diced cucumber
• 1/8 c. chopped green onions
• 2 Tbsp. olive oil
• 2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. minced fresh mint leaves
• 1/4 tsp. freshly ground pepper

Details

Servings 1
Adapted from fitbottomedgirls.com

Preparation

Step 1

1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until quinoa has absorbed all liquid. Remove from heat. Let stand covered for 10 minutes. Fluff with a fork and leave uncovered to cool completely.

2. When quinoa is cool, transfer to large mixing bowl. Stir in all remaining ingredients. Mix well and refrigerate for at least an hour or two before serving. Tastes even better the next day!