Indian Quinoa Salad
Ingredients
- 2 cups quinoa, rinsed well (a high-protein grain, available in health food stores and many standard grocery stores as well)
- 4 cups water
- 2 teaspoons garam masala (a basic blend of spices common in Indian food; it is available in specialty and gourmet shops, as well as many standard grocery stores in the spice aisle)
- 1 teaspoon sea salt
- 1 cup currants
- 1 tablespoon toasted sesame oil
- 3 celery stalks, finely diced
- 1 red bell pepper, seeded and finely diced
- 5 green onions, thinly sliced diagonally
- 1/2 cup slivered almonds, toasted
Preparation
Heat a heavy large skillet over medium heat. Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa is fragrant, dry and golden.
Combine 3 cups of water, 1 teaspoon of garam masala, and the salt in a heavy large saucepan. Bring to a boil over high heat.
Add the toasted quinoa and return the water to a boil.
Cover and decrease the heat to medium-low. Simmer gently without stirring for 15 minutes, or until the liquid evaporates and the grains are tender. Fluff the grains with a fork.
Meanwhile, bring the remaining 1 cup water to a simmer in a small saucepan.
Remove from the heat. Add the currants and soak for 20 minutes, or until plump.
Drain well.
Heat the oil in a heavy large skillet over medium heat. Add the celery, bell pepper, and remaining 1 teaspoon garam masala. Sauté for 2 minutes, or until the vegetables are crisp-tender.
Add the green onions and sauté 1 minute longer, or until just wilted.
Add the celery mixture, currants, and almonds to the quinoa and fluff with a fork to mix.
Serve the salad at room temperature, or cover and refrigerate until the salad is cold.
