Curried Asparagus Quinoa Salad

Ingredients

• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1 tablespoon olive oil or vegetable oil
• 1 small chopped onion (about 1/2 c)
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon grains of paradise, ground or 1/4 teaspoon pepper, ground
• 1 bunch asparagus
• 1 cup frozen peas or fresh peas
• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons mango chutney
• 2 teaspoons sugar
• 2 teaspoons curry powder (adjust to taste preference)
• 1 teaspoon dry mustard, ground

Directions

1. 1

   Soak the quinoa in enough water to cover for at least 15 minutes. drain and rinse well several times.

2. 2

   Bring 1 1/2 cups of water to boil; add quinoa, cover, reduce heat to low, and cook for 20 minutes or until quinoa is cooked and water is absorbed.

3. 3

   Meanwhile, prepare salad mix. Trim woody ends from asparagus, and chop into 1 inch pieces.

4. 4

   If using frozen peas, rinse in a colander under cool water to thaw.

5. 5

   In a large skillet heat 1 tb of olive or vegetable oil over medium high heat.

6. 6

   Add chopped onion and garlic, and saute until onion is soft and translucent.

7. 7

   Add ginger, cumin, and grains of paradise or pepper and stir to mix.

8. 8

   Add asparagus and peas to skillet and cook until veggies are just done, but still crisp and bright in color.

9. 9

   Add cooked quinoa to the salad mixture in the skillet.

10. 10

    Prepare dressing. Combine extra virgin olive oil, vinegar, lemon juice, chutney, sugar, curry powder, and mustard in a jar and shake until mixed.

11. 11

    Pour dressing over contents of skillet and mix well to combine.

12. 12

    Refrigerate for a few hours to let flavors marry and develop.