This past weekend I was in the lovely Comox Valley on Vancouver Island.  A good friend is back from literally a trip around the world: 14 months in Nepal and then they traveled to Maui, the Philippines, Iceland, France, Germany, Amsterdam etc…so off we went for a visit with her at her parents.  They live on an very tranquil piece of property just outside of Courtney, BC.

Good times, wine, food and friends makes for a wonderful weekend.  After a morning at the spa: walking a hydro path, a fantastic lunch at Atlas and a snooze on the lawn in the afternoon sun, we decided to round out the weekend with a chilled west coast tradition. So, Sunday evening just us ladies packed a picnic for the beach, made a campfire in the wind, ate some good food, chatted and drank Babyduck.  One of the goodies in the cooler that we packed was a delicious curried quinoa salad.

This salad is packed full of protein.  And gets better as the flavours meld in the fridge, so a great meal to make and have in the fridge for lunches or a light summer dinner.  I love the savoury coupled with the sweet, the crunchy and the chewy.  Mmmm.

curried quinoa salad

Ingredients
1 lime
3 Tbsp low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp freshly grated ginger
1/2 pkg extra firm tofu cut into 1 inch cups
1 cup quinoa
2 1/2 cups chicken or vegetable broth
1/2 cup walnuts
1 cup shredded carrots
3 green onions sliced
1/4 cup fresh parsley
1/4 cup fresh cilantro
3/4 cup dried apricots sliced
1/2 cup dried cranberries (optional)
1 tbsp canola oil

Dressing
2 tbsp curry powder
1/4 cup fresh squeezed lime juice
1 Tbsp honey
1/4 cup canola oil

Directions:

  1. Squeeze juice from lime into a medium bowl.  Stir in soy sauce, sesame oil and ginger. Add tofu and marinate for 30-40 minutes.
  2. Place quinoa in a sieve and rinse thoroughly.  Drain and place in a medium sauce pan along with the broth.  Bring to a boil.  Cover, reduce heat and simmer until all liquid is absorbed, about 10-15 minutes.  Remove from heat, fluff with fork, set aside.
  3. While quinoa is simmering, preheat oven to 350F. Place walnut pieces on a baking sheet and toast until golden brown and fragrant, about 8-10 minutes.
  4. In a large bowl, combine carrots, green onion, parsley, cilantro, apricots, toasted walnut pieces, cranberries (if using) and cooked quinoa.
  5. For dressing mix curry powder, lime juice, honey, and canola oil in a seal-able container, shake well to mix and pour over quinoa mixture and mix.
  6. Refrigerate salad for at least one hour.  Heat canola oil in a skillet over medium heat: remove tofu from marinade and cook for 2 or 3 minutes per side until browned.  Add cooked tofu to quinoa salad mixture, mix and serve.

Glow, May 2010 pg. 92

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