I get sooooo tired of salads sometimes.

I just cannot force myself to eat another. Quinoa offers a welcome addition to the otherwise leafy-green-heavy lunch.

Quinoa is grown as a grain crop from the amaranth family for its edible seeds. It’s often referred to as a grain, but it’s actually the seed of a vegetable related to Swiss chard and spinach. Quinoa is known as a super food because of its outstanding nutritional properties.

It contains all 9 essential amino acids, is high in protein and fiber, plus is gluten free. Yet it feels like I’m eating carbs?  WIN!

Now that we have that out of the way, you can school your dad the next time he rolls your eyes at your “weird health food”.  Clearly I know nothing about that.

What you’ll need: 

Apple Curry Quinoa Salad

Salad:

1 large carrot, peeled and shredded
1 Apple
2 c greens your choice. (I used 50/50 blend spinach and spring greens)
1c red quinoa, cooked and cooled
2 TB chopped fresh parsley
⅓ c cashews (halved or lightly crushed)

Dressing:

2 TB Apple Cider Vinegar
1 TB curry
2 tsp honey 1 tsp salt
½ tsp freshly ground black pepper
1 c extra virgin olive oil (good quality for better taste)

Prepare quinoa according to package. Peel and shred carrots. Quarter, core, and slice apples. Mix with greens, parsley cashews, and quinoa.

Add all dressing ingredients to a shaker or jar. Shake until blended. Pour on salad to taste. Recipe makes enough dressing for three salads.