Curry Quinoa Salad

Here is a great salad recipe that can stand alone for lunch or as a side with dinner.  I made it for dinner along with baked salmon and steamed broccoli.

Prep: 10 min
Cook: 25 min
Servings: 4-6 (about 1 cup each)

1 cup dry quinoa, rinsed
2 cups water
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon ground red pepper
Pinch of salt
2 medium carrots, peeled and shredded (about 1 cup)
1 - 14oz can no-salt-added chickpeas (garbanzo beans) rinsed and drained
3 green onions, thinly sliced
2 Granny Smith apples (organic), halved, cored and chopped (or thinly sliced)
1/4 cup toasted pumpkin seeds
1/2 cup finely chopped parsley
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon grated lime zest
2 limes juiced
Salt and pepper to taste
1 1/2 cups mixed greens (per serving of salad)

1.  In a saucepan, combine quinoa, water, spices and salt.  Bring to a boil, cover, then simmer on low for 15-20 minutes until quinoa turns transparent and liquid is absorbed.  Fluff with a fork, cool and place in a large bowl.

2.  Add carrots, chickpeas, onions, apples, pumpkin seeds and parsley.

3.  To make the dressing:  Whisk together olive oil, apple cider vinegar, lime zest, lime juice, salt and pepper.  Pour over quinoa mixture and toss.  (*I poured the dressing over the apple mixture in step 2 to keep the apples from going brown then mixed in the quinoa when it cooled)

4.  Divide into four servings and serve over a bed of mixed greens.   (I sprinkled on some walnuts for extra garnish but almonds would would as well.)

Note:  The quinoa mixture will keep in the fridge for a week, but wail until ready to eat to mix in the greens.