BuffaloSpree.com's Recipe of the week: Curry Quinoa


Recipe provided by Kristina Kellogg (originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Curry Quinoa

2 cups dry red quinoa, cooked
2 cups cilantro leaves
3 red bell peppers, roasted and diced
4 cups raw spinach
1/2 cup clover honey
1/4 cup curry powder
1 cup golden raisins
1 bunch scallions, chopped
1 cup sliced almonds, toasted
1/2 cup julienned carrots
1/4 cup olive oil
5 tablespoons apple cider vinegar
Salt and pepper, to taste
1/2 cup toasted coconut



Combine all ingredients except coconut in a large bowl. Season with salt and pepper and garnish with toasted coconut.


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