Curry Quinoa Salad with Cauliflower and Zucchini
2 cups of quinoa cooked according to package directions. Set aside to cool.
1 head of cauliflower if the head is extremely large as was in my case, set half aside and chop the cauliflower into small bite side pieces.
2 zucchini quartered and chopped into 1/2 inch size pieces.
1 medium onion halved and sliced into bite-size pieces
3Tablespoons of coconut oil.
1 cup of cashews
1 cup of raisins
2 Tablespoon of curry
1 Tablespoon of freshly grated ginger but can use powder if you don't have fresh
2 Tablespoons of minced garlic
salt to taste
After you have made the quinoa you will need to caramelize the onion in a sauteed pan in a tablespoon of oil. Once the onion is caramelized scoop out of the pan and set aside for later. Then in the same pan add the zucchini and the cauliflower to two tablespoons of oil. While cooking adds garlic, curry, and ginger. Season with salt to taste. Once cooked through then combine with quinoa, add the onion, cashews, and raisins. I plumped up the raisins before adding them to the bowl by adding a 1/2 cup of boiling water to them. Let them sit for 30 minutes and drain before adding them to the quinoa mixture. This is great the first day, but even better the second day. My husband who isn't a big fan of cold salads even enjoyed this. This can be eaten cold or hot and is a pretty perfect meal as the quinoa is full of protein and of course you have additional protein from the nuts along with veggies as a great source of vitamins.