Confetti Quinoa Salad
This refreshing salad consists of quinoa, apples, celery, red onions, golden raisins, cilantro, mint, lime, garam masala, curry powder, cashews, kale. It's like confetti. It's colorful, packed with flavor and full of surprises.
Ingredients
- 1 cup quinoa
- 1 3/4 cups vegetable stock
- kosher salt, to taste
- 1/2 cup raw cashews
- 1/2 tsp curry powder
- 1 1/2 tsp grapeseed oil
- 1 bunch kale, washed and torn into pieces
- 3 celery stalks, diced
- 1/2 red onion, diced
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint, roughly chopped
- Fresh lime juice
- 1/2 tsp garam masala
- 1 Fuji apple, diced
- 1/2 cup golden raisins
- kosher salt and ground pepper, to taste
Instructions
- Pre-heat oven to 300 degrees. Wash and prepare all produce. Wash kale and tear into pieces. Dice the celery and red onion. Chop the cilantro and mint. Juice the fresh lime. Reserve dicing the Fuji apple for the end to prevent it from browning. Set aside.
- In a small stockpot, bring vegetable stock, quinoa and kosher salt to a boil. Reduce to simmer and cover with lid. Simmer for 15 minutes. Remove from heat. Set aside. Keep covered and let rest for additional 10 minutes. Uncover and fluff quinoa with a fork. Set aside again to cool.
- In a small bowl, combine the cashews, curry powder, grapeseed oil and pinch of kosher salt. Toss until nuts are fully coated in curry powder. Transfer nuts to a baking sheet lined with parchment paper. Spread out evenly. Place into oven. Lightly roast at 300 degrees for about 5-7 minutes. Remove from oven. Set aside.
- Gather the remaining ingredients. In a small skillet, heat over medium heat. Once hot, add grapeseed oil, kale and a pinch of kosher salt. Sweat kale for 2-3 minutes or until leaves are slightly wilted. Remove from heat. Dice the Fuji apple.
- To assemble the salad, in a large bowl add the quinoa and toss with the kale. Next, add the celery, red onion, lime juice, cilantro, mint, garam masala, pinch of kosher salt and ground pepper. Toss to coat. Add more seasoning if more is desired.
- Serve immediately. Top with more cashews to add more crunch.
Notes
Recipe adapted from Rouxbe.