Have I mentioned my love for curry powder? Well if you missed any of the other curry-ful recipes, I have a new one to share today.
Maybe I should change the name of my blog to Karman’s Curry Crush? Definitely something to consider….
You see, I don’t believe curry powder should be limited to certain ethnic dishes or cuisines, but rather used in new and exciting ways! Curry Dried Pineapple, anyone? This versatile spice can be added to meats, veggies, salad dressings, condiments like ketchup, and even sweets. Exploring the depth of curry in the kitchen may lead to a curry crush of your own!
This past Saturday, a couple friends and I had a backyard cookout complete with burgers, grilled zucchini, and this salad. It was such a beautiful evening for a meal outdoors! The sugar snap peas in this salad are roasted in the oven, but if you really want to make use of the grill this summer, you could easily throw the seasoned peas into a foil pack and grill until they start to caramelize. Do you grill your veggies in the summer?
Did you know rinsing quinoa prior to cooking reduces the bitterness? Be sure not to skip this step! Any time someone has told me they dislike quinoa, I ask how they prepared it. The answer: “I cooked it in water”. Well no wonder it was terrible! Cooking quinoa in broth or adding spices while it cooks is essential for tasty results. Make quinoa even more interesting and flavorful by adding plenty of veggies–plus they add a nice crunch!
Curry Quinoa & Roasted Sugar Snap Peas
3/4 cup uncooked quinoa
1 3/4 cup water
1 tablespoon + 1/2 teaspoon curry powder, divided
1/4 teaspoon turmeric
1/4 teaspoon salt
1 pound sugar snap peas
1 tablespoon coconut oil
1/4 cup finely diced red onion
1/4 cup diced dried apricots
2 tablespoons sliced almonds
2 tablespoons chopped cilantro leaves
2 tablespoons mango chutney
2 teaspoons rice vinegar
2 teaspoons olive oil
1. Preheat oven to 350°F. To cook quinoa, rinse quinoa in a sieve then pour into a small sauce pan. Cover with water and add the 1 tablespoon of curry powder, turmeric and salt. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 20 minutes. If there is still water in the pan, return the pan to low heat and cook until it’s absorbed, then fluff quinoa with a fork. Add quinoa to a large mixing bowl and allow to cool completely.
2. While quinoa is cooking, spread sugar snap peas evenly on a baking sheet. Drizzle with coconut oil and add curry powder. Gently toss sugar snap peas until evenly coated with oil and curry powder. Bake in preheated oven for 10 minutes. Remove from oven and allow peas to cool completely before adding them to the mixing bowl with quinoa.
3. Add the onion, apricots, almonds, and cilantro to the quinoa and mix.
4. In a small bowl, whisk together the mango chutney, rice vinegar, and olive oil. Pour the dressing over the quinoa salad and mix well. Refrigerate salad for at least 2 hours before serving and serve cold.