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 Almonds1 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 oilPrepare 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.
Yum! It’s very colorful and sounds delicious! That’s one of the great things about traveling, the food!
I totally agree.
That looks very appetizing!
Thanks, Angie.
You are really awesome at replicating foods that you fall in love with out there. You did a great job with the quinoa meal. I love everything in there.
This will be on the summer menu a lot this year. Love cold salads like this that you can tote to work.
I always do that and try to duplicate everything I like when travelling! This looks very tasty and I can see why you liked it so much!
It’s a lot of fun to keep the rotating recipe list going In your head and think how you’ll make the dish again when you get home.
It’s so much fun to try to duplicate dishes. My dad did it when I was a kid so I took after him. Love the looks of this salad and the curry flavor sounds quite special.
Thanks, MJ. I will definitely ramp up the curry next time.
I stink when it comes to trying to reproduce recipes I’ve tasted and loved. It looks like you were close to perfect on this delicious curried salad 🙂
I guess I love the challenge. There have been a few flops. 🙂
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I cook a batch of Quinoa and wild rice every week and am always looking for new ways to use both. The two together – perfect. Anxious to try this one.
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