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For Day 2 of BM# 17, I made this Curried Quinoa salad with Nectarines & Snow peas. It's a coincidence that this month's Vegetarian Times magazine has a whole spread of summer's best main-dish salads at can be made in under 30 minutes. This recipe is one of the 5 others that they featured.I had to buy a jar of mango chutney for this dish, but I think its well worth it. This chutney is sweet and tangy unlike its spicy Indian counterpart (especially the chutneys from South India). The salad itself turned out to be tangy, spicy & sweet...


Servings

4 serving

Total time

50 minutes

Cuisines

American

Courses


Ingredients

  • 1 cup quinoa
  • 2 wedges Peaches
  • 8 oz peas
  • 2 tbsps curry powder
  • 2½ tbsps rice vinegar
  • 2½ tbsps Mango chutney
  • 2½ tbsps olive oil
  • 1 red onion
  • to taste Salt Pepper

Method

  1. Bring a large saucepan of water to a boil; add salt and the snow peas for 1½ - 2 minutes or until crisp-tender. Transfer to a paper-towel lined plate with slotted spoon to drain.
  2. Stir quinoa and 1tbsp curry powder into the same pot of boiling water. Cook 14 minutes or until quinoa is tender, stirring occasionally.
  3. Meanwhile, make the dressing by whisking together the remaining 1tbsp curry powder, chutney sauce, vinegar and oil in a medium bowl. Season with salt and pepper.
  4. Toss together snow peas, peaches and onion in a large bowl. Add the salad greens.
  5. Drain quino, and rinse under cold water to cool; drian again.
  6. Add quinoa and dressing to the salad, and toss to coat. Serve & Enjoy!!