Recipe: <!-- -->Curried Quinoa Salad<!-- -->
The creamy curry dressing in this salad doubles as an interesting dip or spread for any occasion; the recipe makes extra, so you’ll have some on hand. Juicy pineapple and crunchy red peppers offer...
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Cooking tools:
- Pot
- Food processor
- Blender
- Measuring cup
- Colander
- Mixing bowl
- Wooden spoon
- Airtight container
- Chef's knife
- Cutting board
- Citrus press
- Microplane
- Spatula
- Serving bowl
- Measuring spoon
- Kitchen spoon
- Stove
- Refrigerator
Ingredients
- 1 cup rainbow or red quinoa
- 1 cup diced pineapple
- 1 red bell pepper, diced
- 1/4 cup chopped cashews, toasted
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- 1/4 cup dried apricots (about 6)
- 1/2 (14-ounce) package extra-firm tofu drained and cubed
- Zest and juice of 2 limes
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- cayenne pepper
- 2 teaspoons grated fresh ginger (about a 2-inch piece)
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