Lisa Pinto, in The Palm Beach Post’s training department, loves this curried quinoa and mixed-rice salad. It’s packed with whole grains and all their benefits. Even better for the Thanksgiving cook — it’s a make-ahead dish that only improves with time.
”Quinoa, native to the Andes Mountains, is high in protein. The secret to better taste is in the olive oil: use a good quality, first cold-pressed brand,” she says. “Even if you have to buy a more expensive brand, this dish will still come out a lot cheaper than a roast or turkey!”
Ingredients
FOR SALAD
1 cup quinoa
2 cups Lundberg Wild Blend (wild and whole-grain brown rice)
1 6-ounce package small radishes (usually 8-10), sliced thin
3 green onions, sliced
1/4 cup chopped cilantro
1/2 cup chopped walnuts
1 cup organic raisins
FOR DRESSING
1/2 cup fresh lime juice
2/3 cup olive oil
5 medium-sized garlic cloves, pressed
2 1/2 teaspoons fine Himalayan or Celtic sea salt
Curry powder blend, recipe below (or 2 1/2 tablespoons prepared curry powder)
Directions
Cook rice blend according to package directions (usually 4 cups water to 2 cups rice); do not add salt or oil. In another pot, cook quinoa according to package directions (usually 3 cups water to 1 cup quinoa); do not add salt or oil.
Let cool, fluff with fork. (It may be a little stickier than usual because no oil was added.)
Combine cooled rice, quinoa, radishes, scallions, raisins, walnuts and cilantro in separate bowl, then add to rice-quinoa mixture.
Combine all the salad dressing ingredients in a jar with a tight-fitting lid. You may have to mash the curry powder against the interior of the jar to avoid clumping. Shake well.
Pour dressing onto solid mixture and mix well with wooden spoon.
Refrigerate for several hours. Before serving, remove and let stand to room temperature.
CURRY POWDER BLEND:
Combine these spices and store in an airtight container: 1 tablespoon coriander powder, 1 1/2 teaspoons cumin powder, 1 teaspoon red cayenne pepper, 1/2 teaspoon fenugreek powder, 1/2 teaspoon turmeric, 1/2 teaspoon cardamom powder, 5 cloves, 1/8 teaspoon cinnamon.
