From Chef Ben Guggenmos, Hillsborough Cty. Schools
rainbow or red quinoa
2 tablespoons chopped fresh cilantro, plus extra for garnish
1 cup diced pineapple
Zest and juice of 2 limes
1 red bell pepper, seeded and diced
chopped cashews, toasted, plus extra for garnish
¼ cup dried apricots (about 6)
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
Pinch cayenne pepper
2 teaspoons grated fresh ginger (about a 2-inch piece)
Place quinoa in a small pot and cover with an inch of water. Cover, bring to a boil and then reduce to a simmer. Cook until tender, 15 to 20 minutes. Drain off any excess liquid, return to the pot and keep covered until other ingredients are ready.
To make the dressing, soak apricots in ¼ cup warm water for 15 to 20 minutes or until very soft. Place apricots and soaking liquid in a food processor or blender. Add all remaining dressing ingredients. Purée until smooth, scraping down the sides of the blender as needed. Add warm water as needed to adjust consistency.
Combine cooked quinoa, pineapple and bell pepper, and ½ cup of the curry dressing. Toss well to combine. Top with extra cashews and cilantro, and serve.
Cover and chill remaining dressing for up to 3 days.
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