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Easy Quinoa Salad

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Course Salad, Side Dish
Servings 6 people

Ingredients
  

  • 1 cup quinoa uncooked cooked yield is 3 cups
  • 1 tbs olive oil
  • ½ medium yel­low onion finely chopped
  • ½ large red bell pep­per chopped
  • 2 cel­ery sticks chopped
  • ¼ cup dried currants
  • 1 cup chickpeas
  • 1 tbs agave nectar
  • 1 tbs white wine vinegar
  • 2 tbs curry pow­der a mild ver­sion used here
  • 1 tsp turmeric
  • salt to taste

Instructions
 

  • Rinse the quinoa thor­oughly using a fine mesh strainer. To cook, place 1 part quinoa to 2 parts water in a cok­ing pot, and bring to boil. Cover and sim­mer on low for 15 min­utes, or until the water is absorbed.
  • Heat the oil in a medium skil­let, and add the onions, red pep­per, and chopped cel­ery. Sauté until translu­cent and remove from heat, then pour into a salad bowl.
  • Add the remain­ing ingre­di­ents, mix­ing well. For best results, wrap tightly and refrig­er­ate overnight before eat­ing for the fla­vors to absorb.
Keyword healthy salad, sides