Day Twenty Six and a new recipe

Short and sweet today, thought it was about time for another recipe, going to try this over the weekend

Curried Quinoa Salad

Serves 3

Ingredients

• 1 cup quinoa grains
• 1 cup organic jasmin rice
• 1 red onion, finely diced
• 1 cup sultana's
• 1 red and green capsicum, diced
• 1/2 cup chopped fresh cilantro (coriander), save some for garnish
• 1/2 cup chopped celery
• 1 cup fresh corn
• 1 heaped teaspoon ground cilantro seed(coriander)
• 1/4 teaspoon ground cinnamon
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground turmeric
• 1 fresh red chilly, finely diced
• 1 teaspoon finely grated fresh ginger
• 2 cloves garlic, finely diced or grated
• 3 table spoons extra virgin olive oil
• 3 table spoons apple cider vinegar
• 1 cup roasted cashews (for garnish)

Method

1. Rinse quinoa and rice in cold water and drain. 
2. Cook quinoa and rice in boiling water using the absorption method or in a rice cooker for approximately 10-12 minutes to retain the nutrients. In a separate bowl combine cilantro (coriander), cumin, cinnamon, chilly, ginger and garlic and add oil and vinegar to make the dressing. 
3. Mix the ingredients together with a spoon. Set aside. Combine all the other ingredients in a large salad bowl. Now fold dressing through. garnish with cilantro (coriander) and toasted cashews.





Craig :-)