My head is on a swivel when we travel, at least when it comes to food. Wherever we eat out, I am always thinking, “Could I duplicate this at home?” (Or, considering my last post sometimes I become obsessed by meals I haven’t even had yet.)
Such was the case with our recent rapid trip to San Antonio. You might recall that goat cheese, honey and thyme ice cream (from Lick) is on my bucket list to replicate. I also raved about the curried quinoa salad that was served along side the quiche at the CIA pop-up bakery.
Here is my first foray into duplicating that tasty dish.
Curried Quinoa, Wild Rice, and Veggie Salad
based on CIA-SA and Curried Quinoa Salad w/ Dried Cranberries & Toasted Almonds
1 c. quinoa (uncooked)
1/2 c. wild rice (uncooked)
1 bunch radishes, sliced (about 1 c.)
1 c. shredded carrots
1 c. frozen or fresh peas (thawed if frozen)
1 c. fresh flat-leaf parsley, chopped
1 c. plain nonfat yogurt
1 T. plus 1 t. curry powder
1 t. dried scallions
1 T. plus 1 t. white wine vinegar
1 T. lemon juice
1 ½ t. sea salt
Twenty twists freshly ground black pepper
1 c. extra virgin olive oil
Prepare quinoa and wild rice according to package directions. While grains are cooking, prepare veggies.
Place the yogurt, curry powder, scallions, vinegar, lemon juice, sea salt, and pepper in a blender or food processor. While machine is running, add olive oil and blend until dressing is combined.
Cool quinoa and rice to room temperature. Toss with the veggies and the yogurt-curry dressing. Serve.
The only thing I might do different next time is to ramp up the curry a bit more. I served this at our Easter meal along with the Sriracha-Honey Roasted Sweet Potatoes.