It Doesn't Suck...

This recipe is tweaked and adapted from Natural Health Magazine.  It'll keep for a week in the fridge, and makes a much better midnight snack than cereal.

"Lanie's cooking: At least it's better than cereal!"  Hmm....perhaps I should hire a marketing person....

OK, let's do this:
Curry Apple Quinoa Salad
makes 6-8 servings
total time 20 min

1 cup dry quinoa, rinsed

2 cups water
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1 tablespoon curry powder

1 teaspoon cumin

1/8 teaspoon cayenne, or to taste

pinch of salt
3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon grated lime zest

juice of 2 limes
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2 medium carrots, shredded on a cheese grater.  Don't have a cheese grater?  Use a potato peeler to peel slivers, stack 'em up and cut them in half lengthwise.

1 15 ounce can of chickpeas rinsed and drained

3 organic green onions, thinly sliced

2 Granny Smith apples, halved, cored and chopped

handful toasted pumpkin seeds (toast them in a dry pan - it'll only take about 30 seconds)


1 handful parsley, chopped
1 handful cilantro, chopped 
Salt and pepper to taste


Bring the water to a boil in a covered saucepan.  Add quinoa, reduce heat, cover and simmer until water is absorbed (about 10 minutes).  Transfer to a bowl and refrigerate.


While quinoa is cooking and then cooling, combine the second group of ingredients in a bowl and set aside.

Once the quinoa is cooled, stir in the third group of ingredients, then stir in the dressing.  Eat as a midnight snack.  Unless you're a gremlin.

When prepping a lot of ingredients, it can be helpful to prep them and set them up in separate bowls.  It's called mis en place which is French for "See, I went to culinary school!"  It makes you look professional and gives you a smug sense of accomplishment as well as 10.000 extra dirty dishes.