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Quinoa Salad With Curry-Lime Vinaigrette
2 cups cooked quinoa
1 small zucchini
3 green onions
1/2 cup currants
1/4 cup pine nuts, toasted
1 cup chickpeas, rinsed and drained
zest and juice of one lime
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon dried ginger
1/4 teaspoon cinnamon
1 tablespoon honey
1/4 cup oil (I used olive because it’s what I had. Any veg oil will be great)
Cook quinoa according to package directions or using the “white rice” setting on a rice cooker. Set aside and let cool then
place in large salad bowl.
Julienne carrots and zucchini, then slice green onions. Add to quinoa. Stir in chickpeas, toasted pine nuts and currants.
To make dressing, zest lime into a bowl, then add lime juice and honey. Whisk to dissolve honey, then add salt and spices.
While whisking, slowly add oil to emulsify. Pour over salad and toss.