This past week has been all about cookies here at HGK. Let’s switch gears and focus on a recipe that’s actually good for us, shall we? This curried quinoa salad is high in protein, vitamins and minerals, and is gluten-free. It makes a great winter side or main course salad.

My curried quinoa salad is a variation on this one, which Jennifer from Savoring the Thyme developed for the December Progressive Party at Kitchen Play. I think her recipe looks terrific, but I was lacking some key ingredients so ended up coming up with my own version.

This month’s Progressive Party was sponsored by My Spice Sage; the ingredient from their site that Jennifer featured in her recipe was goji berries. I absolutely love them, but didn’t have any on hand, so instead of goji berries, I used chopped sun dried tomatoes that I made from my garden tomatoes and froze last summer.

I substituted pecans for the pepitas because they were the only nut or seed I had in the house; I threw in some frozen shelled edamame for protein, but then also ended up adding in some chopped defrosted turkey leftovers from Thanksgiving dinner (you can use leftover chicken instead, or just leave out the meat for a vegetarian salad). I didn’t have salad greens, so used a hefty amount of parsley instead: parsley’s assertive flavor was perfect with the curry dressing. It was a bit of a hodgepodge (my salads often are), but I loved it.

I really enjoy the taste of curry so I used quite a bit of curry powder in my dressing. If you aren’t a huge fan, you can use less.

Hodgepodge Quinoa Salad with Curry Dressing

Serves 2-4

Ingredients:

1 cup quinoa, rinsed well in a fine mesh strainer
1 1/2 cups water
1/3 cup frozen shelled edamame (feel free to use more, especially if not adding chicken/turkey)
1 cup minced parsley
1 cup chopped cooked chicken or turkey- optional
1/3 cup chopped sun dried tomatoes (or use raisins)
1/3 cup chopped pecans
1/4 cup olive oil
1 tablespoon apple cider vinegar
1-2 teaspoons high quality curry powder (I used 2, but I suggest starting the lessor amount and adding more to taste)
coarse sea salt

Directions:

1. Bring water to a boil in a medium saucepan. Add quinoa, return to a boil, then reduce heat and to a simmer and cover.

2. Cook quinoa until almost all of the water is absorbed and the quinoa is tender, about 15 minutes, then add the edamame. Stir, remove from the heat, and allow to cool.

3. In a medium bowl, mix the quinoa/edamame with the rest of the ingredients. In a small bowl, whisk together olive oil, vinegar and curry powder. Pour dressing over salad, toss, add salt, and adjust seasonings, if necessary.

This recipe is linked to Slightly Indulgent Tuesday!