Curried Quinoa Spinach Salad
- ½ cup uncooked quinoa*
- 1 cup water
- 1 15 oz. can black beans
- ¼ cup dried currants
- 1 scallion thinly sliced, green part only
- 1 cup cashews – raw or toasted
- 1 bunch fresh spinach, sliced (or 4 cups packed baby spinach)
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 tsp. curry powder
- ¼ tsp sea salt
- Fresh ground pepper
- ¼ cup olive oil
Mixing Your Goods:
Curried Quinoa Spinach Salad – Bring water to boil in small sauce pan. Add quinoa and a pinch of sea salt. Cook for 15-20 minutes or until all water is absorbed. Remove quinoa from heat, fluff and let cool.
In a large bowl, combine spinach, carrot, black beans, scallion and cashews and cooled quinoa.
To make dressing, whisk Dijon and lemon juice together in a small bowl. Add salt, curry powder and some fresh ground pepper and whisk again. Slowly add olive oil while whisking to emulsify. Dressing will be thick.
Toss dressing with salad to taste. You will have dressing left over. This salad keeps well in refrigerator for a couple of days.
*note – rinse quinoa before using