1 cup quinoa
3 Tbs lemon juice
5 Tbs olive oil
3 Tbs white balsamic vinegar
1 Tbs curry powder
2 tsp whole coriander seeds, coarsely cracked in mortar with pestle
1/2 cup chopped cilantro
1 bunch asparagus, cut into 1/2-inch pieces
1 head cauliflower, cut into 1/2-inch pieces
1) Preheat oven to 425F. On a greased baking sheet. evenly spread out the asparagus and cauliflower. Bake for 20 minutes.
2) Place quinoa in small saucepan, with 2 cups of water. Bring to a boil over high heat. Cover and reduce heat, simmering for 15 minutes, or until water is fully absorbed.
3) Whisk together lemon juice, oil, vinegar, curry powder and coriander in a small bowl.
4) In a large bowl, mix together roasted vegetables, quinoa, dressing and cilantro. Season with salt and pepper, if desired.
Review: The original recipe called for this to be a cold dish. I wasn't in the mood for cold curry, however. I roasted the vegetables and tossed this all together while still warm. I definitely think roasting was the way to go. However, I wasn't wowed by the flavor of the dish. I haven't been a big fan of regular curry (love Thai curry, though!), so maybe it's just me.
June 2016 issue of Vegetarian Times