Curried Asparagus Quinoa Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 small chopped onion (about 1/2 c)
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon grains of paradise or 1/4 teaspoon pepper, ground
• 1 bunch asparagus
• 1 cup frozen peas or 1 cup fresh peas
• 1/2 cup extra virgin olive oil
• 1/4 cup wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons mango chutney
• 2 teaspoons sugar
• 2 teaspoons curry powder (adjust to taste preference)
• 1 teaspoon dry mustard, ground

Recipe

• 1 soak the quinoa in enough water to cover for at least 15 minutes. drain and rinse well several times.
• 2 bring 1 1/2 cups of water to boil; add quinoa, cover, reduce heat to low, and cook for 20 minutes or until quinoa is cooked and water is absorbed.
• 3 meanwhile, prepare salad mix. trim woody ends from asparagus, and chop into 1 inch pieces.
• 4 if using frozen peas, rinse in a colander under cool water to thaw.
• 5 in a large skillet heat 1 tb of olive or vegetable oil over medium high heat.
• 6 add chopped onion and garlic, and saute until onion is soft and translucent.
• 7 add ginger, cumin, and grains of paradise or pepper and stir to mix.
• 8 add asparagus and peas to skillet and cook until veggies are just done, but still crisp and bright in color.
• 9 add cooked quinoa to the salad mixture in the skillet.
• 10 prepare dressing. combine extra virgin olive oil, vinegar, lemon juice, chutney, sugar, curry powder, and mustard in a jar and shake until mixed.
• 11 pour dressing over contents of skillet and mix well to combine.
• 12 refrigerate for a few hours to let flavors marry and develop.