Author: www.gardenfreshfoodie.com and www.rouxbe.com
Recipe type: Vegan Side or Main Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 servings
Quinoa Confetti Salad: brightly colored and full of crunch
Ingredients
2 cups quinoa
4 cups water (plus a pinch of salt to water)
1½ cup curried cashew nuts (recipe below), some roughly chopped and some kept whole
1 bunch kale, about 6 cups chopped
1 cup celery, chopped
½ cup finely chopped red onion
½ cup chopped banana pepper
¼ cup chopped fresh parsley
2 lemons; 1 tbsp zest, plus 4-5 tbsp fresh juice (about 2 lemons)
1 firm apple, of your choice, about 1 cup chopped
⅔ cup golden raisins, soaked until plump, and then drained
½ tsp fresh black pepper (or more to taste)
½-1 tsp kosher salt (to taste)
Curried Cashews:
2 cups raw cashews (could even get 3 cups out of the topping, just add a little extra lemon juice to help coat)
1½ tbsp lemon juice
1 tsp kosher salt
¾ tsp turmeric
½ tsp cumin
2½ tsp garam masala (if you don't have this, you can use a traditional curry powder)
⅛-1/4 tsp cayenne (we like them spicier, so we lean towards ¼, can add more after you coat, so go lighter to start)
Instructions for Cashews: Roast cashews for 8-10 min at 400 degrees. Squeeze lemon juice and pour on top of cashews. Mix remaining ingredients in a bowl and toss to coat cashews. Place back on cookie sheet and into oven for 2 minutes. Let cool and store.
Instructions
Soak quinoa for at least 4 hours, or overnight
To cook quinoa: place 4 cups water and quinoa in a pot, bring to boil. Reduce heat and cook until water has been absorbed, about 15-20 minutes. Check for texture, making sure quinoa doesn't over cook and get mushy. If consistency tastes right, drain any remaining water if needed. Quinoa can be made several days in advance.
Saute kale in a few tablespoons of water, until wilted. *Note: if you aren't planning on serving this salad right away, save this step until right before serving to keep green color vibrant.
Set aside 1 cup of cooked quinoa (or use all of it for a larger serving) for later use in the week (great for breakfast). Place cooked quinoa in a large bowl. Add remaining ingredients, except cashews, folding in cooked kale.
This can be made ahead of time. If desiring a bright green kale, save kale for right before serving. Cashews are best stirred in right before serving to preserve their crunch. Add some or all of the curried cashews, up to you!
Serve on it's own, as a side dish, or atop grilled portobello mushrooms.
Notes
Packed with nutrients! 107% Vitamin A, 95% Vitamin C, 9% calcium, 19% iron, 442 mg of potassium per serving (1/12). Calculated using 1 cup of curried cashews.
Nutrition Information
Serving size: 1/12 Calories: 281 Fat: 11.8 g Saturated fat: 1.5 g Carbohydrates: 34.8 g Fiber: 5.4 g Protein: 10 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/quinoa-confetti-salad/