June was kind of nutty and I didn’t cook so much, then July came and with the first of July comes this ones birthday:
And there was some champagne and good times. Then the G20 came and there were some really really bad times.
Then we went to the cottage and had some homemade wings and other delicious foods, and the good times returned. With views like this:
Before we left for the cottage my long awaited oilcloth order came and I got really into crafting and finished this (more on my oilcloth obsession in another post):
Then we went out and around and saw some things like this:
And this past weekend visited, among others, these lovely ladies:
So with all of that running around and eating on the road I thought it best this week to return to some healthy roots.
With that in mind I bring you a quinoa salad. Embarrassingly healthy and though you do have to turn on the oven it can be eaten cold, straight from the fridge, keeping for 3 days. Perfect for summer office lunches.
Curried Quinoa Salad
From the GI Diet Cookbook
*You can add some diced cooked chicken (as I did) or tofu to make this a complete meal.
1 cup quinoa, rinsed and drained
1 tbsp + 1/3 cup olive oil
1/2 cup chopped shallot
1 tsp curry powder (or more if you like it spicy)
2 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp each salt and pepper
1/2 cup finely chopped carrot
1/2 red pepper, seeded and chopped
1/4 cup chopped dried apricots
1/4 cup chopped toasted cashews
2 tbsp chopped green onion
1 tbsp chopped fresh parsley
1. In frying pan over medium heat, toast quinoa for 5 minutes or until fragrant and beginning to to pop. In small saucepan, bring 2 cups of water and a pinch of salt to boil. Add toasted quinoa; cover and simmer over medium head for 15 to 20 minutes or until water is absorbed. Scrap quinoa into a large bowl. Let cool.
2. Meanwhile, in a non-stick frying pan, heat 1 tbsp oil over medium-high eat; cook shallot for 3 minutes or until softened. Stir in curry powder and cook, stirring, for another 2 minutes. Remove from heat and set aside.
3. In a small bowl, whisk together remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved shallot mixture, carrot, red pepper, apricots, cashews, green onion and parsley.