Curried Quinoa Salad
yield: 4 servingsprep time: 5 minscook time: 10 mins

DESCRIPTION
INGREDIENTS
- 370g cooked quinoa
- 400g chickpeas
- 1/2 small onion
- 1 clove garlic
- 1 tbsp curry powder
- 1 tsp turmeric
- 40g raisins
- 40g toasted sliced almonds
- 60g baby spinach
- 1/4 lemon, juiced
- Salt, to taste
- Pepper, to taste
- 2 tbsp water
- 1 tsp olive oil
INSTRUCTIONS
- Mince garlic and finely dice onion.
- Heat up olive oil in a large nonstick skillet over medium-low heat. Add garlic and onion and sauté until fragrant and onion is translucent, about 5 minutes.
- Add curry powder, turmeric, raisins, lemon juice, water, salt and pepper to skillet. Stir to combine and cook for 2-3 minutes.
- Add spinach and stir until wilted, about 30 seconds.
- Add quinoa and chickpeas, and stir to combine.
- Turn off the heat and stir in sliced almonds.
- Transfer to a serving bowl. Serve warm and top with more sliced almonds as garnish if desired.
NOTES
- Leftovers can be stored in an airtight container in the fridge for 3-5 days.
- This salad tastes even better the next day when you let all the flavors have had a chance to mellow and come together.
- This salad is great both on its own as a main and a side dish! If you want to, you can top it with some grilled chicken for a more filling and higher protein meal.
- If you don’t have almonds, try roasted cashews or pepitas.
© Chloe Ting Recipes – https://chloeting.com/recipes/curried-quinoa-salad