Curried Quinoa Salad with Peaches & Snow Peas

For Day 2 of BM# 17, I made this Curried Quinoa salad with Nectarines & Snow peas. It's a coincidence that this month's Vegetarian Times magazine has a whole spread of summer's best main-dish salads at can be made in under 30 minutes. This recipe is one of the 5 others that they featured.

I had to buy a jar of mango chutney for this dish, but I think its well worth it. This chutney is sweet and tangy unlike its spicy Indian counterpart (especially the chutneys from South India). The salad itself turned out to be   tangy, spicy & sweet with the addition of the peaches and curry powder. Adding quinoa makes the salad a meal in itself -- hearty and filling.

Ingredients:

Quinoa - 1 cup, rinsed and drained

Peaches - 2 medium, cut into wedges (Nectarines can be used instead)

Snow peas - 8 oz. (or use stringless sugar snap peas)

Curry Powder - 2tbsp, divided

Rice Vinegar - 2½tbsp (unseasoned preferred)
Mango chutney - 2½tbsp (sauce only)
Olive oil - 2½tbsp
Red onion - 1 small. thinly sliced
Salad Greens - 2 cups
Salt & Pepper - to taste

 

Method:

• Bring a large saucepan of water to a boil; add salt and the snow peas for 1½ - 2 minutes or until crisp-tender. Transfer to a paper-towel lined plate with slotted spoon to drain.
• Stir quinoa and 1tbsp curry powder into the same pot of boiling water. Cook 14 minutes or until quinoa is tender, stirring occasionally.
• Meanwhile, make the dressing by whisking together the remaining 1tbsp curry powder, chutney sauce, vinegar and oil in a medium bowl. Season with salt and pepper.
• Toss together snow peas, peaches and onion in a large bowl. Add the salad greens.
• Drain quino, and rinse under cold water to cool; drian again.
• Add quinoa and dressing to the salad, and toss to coat. Serve & Enjoy!!

Lets check out what my fellow marathoners have cooked up for BM# 17.