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Karman Meyer, Dietitian at The Nutrition Adventure

Curry Quinoa & Roasted Sugar Snap Peas

Print Recipe
Servings: 8
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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. 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. 3. Add the onion, apricots, almonds, and cilantro to the quinoa and mix.
  4. 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.