When it’s hot and humid, all I want to do is pull something easy out of the fridge. This salad can be made in big batches, and can accommodate all kinds of substitutions. Originally, this recipe was for couscous. Since I’m gluten-free, I’ve switched to quinoa. This year, I started adding slices of steak to create a more protein-rich lunch on-the-go. No Italian parsley? Cilantro works just fine.
CURRIED QUINOA SALAD
1 1/2 cups quinoa or couscous
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon red wine vinegar
1 teaspoon curry powder (I like Penzey’s Maharajah curry powder.)
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup grated or small-diced carrots
1/2 cup minced Italian parsley
1/2 dried currents (white raisins, dried cranberries or a mix of dried berries are good substitutions.)
1/4 blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion
Make the quinoa or couscous according to package directions. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed quinoa or couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions and red onions; mix well and taste for seasonings. Serve at room temperature.
Based on Ina Garten’s “Curried Couscous” in “The Barefoot Contessa Cookbook.”
