Curried Quinoa Salad

Curry always freaked me out. Maybe it was all the shows I saw that talked about Indian food and bathroom issues. And I thought it smelled funky AND I was afraid to cook with it. One day I put my big girl pants on and just did it.

I originally tried this recipe with israeli Cous Cous and used a Food Network recipe.

Then I wanted to make it again, gluten free and with some ingredients that I had.

Curried Quinoa Salad

1 cup of dry quinoa
2 cups water
1 tbsp of curry powder
1/2 tsp salt
1/2 tsp pepper
3 tbsp of olive oil
1/3 cup of orange juice
1/2 lemon, juiced
1/4-1/2 cup of walnuts, toasted ( if you want)
3/4 cup of dried cranberries
1/8 cup of chopped scallions.
1/8 cup of chopped parsley

Cook quinoa according to directions.
Mix with 1 tbsp of the olive oil and put in fridge to cool.

Mix juices, oils, and herbs into a dressing and toss into cooled quinoa.

Add walnuts, cranberries, parsley and scallions and toss.

Eat it. I do it as a meal or a side. It's also good over spinach with a bit of goat cheese for an actual salad.

If you don't like quinoa, try it with israeli Cous Cous ( the big kind)