Curried carrot salad with quinoa and plain yogurt
This was adapted from a recipe originally published in Bon Appétit and which I came across in one of my favourite food blogs. The original recipe uses carrots only but since I wanted to make it into a meal in a bowl, I decided to add some quinoa. So this is my version:
Ingredients
* 1 cup plain yogurt
* 2 large green onion, chopped
* 2 tablespoons chopped fresh mint (I probably used closer to 1/4 cup)
* juice of 1 lemon
* 3/4 to 1 teaspoon curry powder (I used closer 2 tsp)
* 4-5 small carrots, peeled, coarsely grated
* 1/4 cup dried currants
* 1 cup quinoa (I used half red and half white quinoa)
Preparation
Cook the quinoa in 2 1/2 cups of water, set aside to cool.
Meanwhile, grate the carrots, mix the first five ingredients, and once the quinoa is cool enough, mix everything in a bowl and add a bit of salt and pepper to taste.
Note: it yields enough salad for 4-6 people
This looks yummy, except for the currants! It would be a great lunch for me to bring to work.
Great idea Alex!
I will try the quinoa version
loved your adaptation, Alex!
will have to try it soon.
:-)
mmmm, just finished lunch and it was REALLY good. The mint definitely made it very refreshing; it’s a great summer salad for sure. I think next time I’ll add some tamari pumpkin seeds or even sunflower seeds…