Savor the Flavor: Coconut Curry Quinoa Salad

Today’s Culinary Creation: Coconut Curry Quinoa Salad

I love sharing unique recipes that bring together unexpected flavors, and today I have a dish that combines the richness of coconut curry with the lightness of quinoa. This salad is perfect for a summer gathering or a quick and flavorful lunch option.

Ingredients:

• 200g quinoa
• 400ml coconut milk
• 2 tbsp curry powder
• 2 large carrots, grated
• 1 red bell pepper, diced
• 100g green peas
• Handful of fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste
• Black pepper to taste

Kitchen Tools:

• saucepan
• strainer
• grater
• knife
• cutting board

To start, rinse the quinoa under cold water in a strainer. In a saucepan, add the quinoa, coconut milk, and curry powder. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed.

Once the quinoa is cooked, transfer it to a large mixing bowl and let it cool slightly. Add the grated carrots, diced red bell pepper, green peas, and chopped cilantro. Squeeze the lime juice over the salad and season with salt and black pepper. Mix everything together until well combined.

This Coconut Curry Quinoa Salad is best served chilled, so you can refrigerate it for about 30 minutes before serving to allow the flavors to meld together. Enjoy it as a side dish or a light main course.

The total weight of the cooked salad is approximately 800g. This recipe makes 4 servings, with each serving weighing around 200g. Each serving is about 250 calories.

One unique tip for this dish is to toast the quinoa in a dry saucepan before adding the coconut milk and curry powder. This extra step enhances the nutty flavor of the quinoa and adds a nice depth to the overall dish.

I encourage you to try this Coconut Curry Quinoa Salad and feel free to adjust the ingredients to suit your taste preferences. Have fun experimenting in the kitchen!