Curry Quinoa Walnut Salad
Chicken and apricots are optional. I like to cook a big batch of quinoa in the rice cooker (1 cup quinoa to 1.5 cups water), to keep on hand for yummy salads!
Ingredients
- 4 cups cooked quinoa
- 1-2 cups cooked chicken, chopped (optional)
- 3/4 cup currants
- 1/2 cup dried apricots, chopped (optional)
- 1/3 cup green onions, thinly sliced
- 1/3 cup red onion, diced
- 1/2 cup carrots, chopped
- 1 cup cilantro, chopped, divided
- 1 cup walnuts, toasted, whole
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoon curry powder
- 2 tablespoons chopped cilantro
- salt and pepper to taste
Instructions
- Mix the quinoa, chicken, currants, apricots, green onions, red onions, carrots, walnuts and 3/4 cup cilantro together in a salad bowl.
- In a small bowl whisk the oil, vinegar, honey, 1/4 cup cilantro, and curry powder. Pour over the salad mixture and gently stir. Salt and pepper to taste. Serve!