It was so good, I asked Lynne for the recipe and she was able to forward it to me right away because someone else had recently asked her for it, too. There you go. More than one testimonial to how good this salad is. I wonder if it would be a good, hot side dish, too. Here's the recipe:
Lynne buys her Quinoa (pronounced "KEEN-wah") in bulk at Superstore. You are supposed to rinse it before you cook it to remove bitterness.
Curried Quinoa with Cauliflower, Almonds, and Dried Apricots
2 tbsp curry powder
1/4 cup rice wine vinegar
1/3 cup canola oil
1/4 cup orange juice
1 Tbsp freshly grated ginger
1/2 tsp salt
2 cups quinoa
1/2 cup thinly sliced dried apricot slivers
3 green onions thinly sliced
2 stalks celery, thinly sliced
1 cup cauliflower florets, blanched
1/2 cup almond slivers, toasted
1/4 cup cilantro finely chopped
- Cook quinoa in 4 cups of water, like rice (simmer approx 15 mins). Set aside to cool.
- Mix curry powder, vinegar, oil, OJ, ginger and salt. Set aside.
- Prepare remaining ingredients. Mix all together.
- Refrigerate until ready to serve.
By the way, the bowl above is one of my very favourites that Hannah made in the pottery class she took when she was 16 or 17.