Watercress isn’t a common salad green, at least where I grew up, but its peppery flavor is fabulous and makes it worth spending a bit more. This recipe would be great with some added fruit as well.
Curried Quinoa Salad with Sugar Snap Peas
2016-08-21 16:59:43
Ingredients
- 8 ounces stringless sugar snap peas or snow peas, chopped
- 1 cup quinoa, rinsed and drained
- 2 tablespoons curry powder, divided
- 2½ tablespoons unseasoned rice vinegar
- 2 tablespoons olive oil
- ½ medium red onion, thinly sliced (¾ cup)
- 2 cups coarsely chopped watercress
- 2 cups other salad greens, such as green-leaf lettuce
Instructions
- Cook sugar snap peas in large saucepan of boiling salted water 1½ to 2 minutes, or until crisp-tender. Using a spoon, transfer to a paper-towel-lined plate to drain. Leave 2 cups of water in the pot.
- Stir quinoa and 1 tablespoon curry powder into same pot of boiling water. Cook 14 minutes, or until quinoa is tender, stirring occasionally.
- Meanwhile, whisk together remaining 1 tablespoon curry powder, vinegar and olive oil in medium bowl. Season with salt and pepper, if desired. Set aside.
- Place the watercress and salad greens in a large bowl. Toss in the cooked sugar snap peas and sliced onion.
- Drain quinoa in a colander and rinse under cold water to cool. Add the quinoa and dressing to salad, and toss to coat.
Adapted from Vegetarian Times
Adapted from Vegetarian Times
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