*Coconut Curry Quinoa Salad

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Why recipe has been modified to support recovery from processed food addiction.

Makes about 34 oz/4 servings. Each serving provides:
4 oz grain            4 oz vegetables           ¼ fat serving

This is a colorful, light yet hearty salad. See Notes/Tips/Variations below.

Ingredients for Salad

Use any mixture of vegetables that will equal 16 oz.    

  • 12 oz cooked and cooled quinoa* (how to cook)
  • 5 oz celery, chopped
  • 3 oz carrots, julienned
  • 3 oz red pepper, diced
  • 3 oz sweet or green onions, diced
  • 2 oz daikon radish diced
  • 1 oz unsweetened coconut chips
  • 2 tsp curry powder
  • 4 oz coconut flavored dressing (recipe below)

Ingredients for Dressing

(recipe makes about 6 oz)      

  • 6 Tbsp unseasoned rice vinegar
  • 3 Tbsp coconut flavored vinegar*
  • 1 Tbsp Dijon mustard
  • ½ Tbsp ume plum vinegar
  • ¼ tsp guar gum (optional, it’s used to thicken dressing)
  • ½ tsp Sambal Oelek or Sriracha chili paste, optional

Instructions

  1. Cook quinoa and let cool. If uncertain how to cook quinoa, check out this link.
  2. Make the salad dressing and set it aside.
  3. Prepare 16 ounces of any combination of salad vegetables you like. 
  4. Add the quinoa to a large salad bowl along with the vegetables and coconut. Toss to mix.
  5. Sprinkle with the curry, and add the dressing. Toss well to coat.
  6. Weigh the total recipe then divide it into 4 equal servings.
  7. Serve with a side salad and legumes.
  8. Store leftovers in refrigerator and use within 5 days.

Notes/Tips/Variations

  • One cup dry measure of quinoa will make about 12 oz cooked. Substitute quinoa with a different grain. Other grains to consider would include bulgar, farro, purple barley or rice.
  • The vegetables listed with their weight is a guideline. Use any combination of vegetables you like. For easy calculation keep it at 16 ounces.
  • I use Evoolution, coconut flavored vinegar. (infused white balsamic vinegar) I’m sure there are other brands available. If not you may want to try adding ½ tsp coconut flavored extract to the dressing.
  • Serve with a side of beluga, green lentils, pigeon peas, or black eyed peas. If you prefer legumes mixed into the salad, then add a little more dressing.
  • Serve on a bed of leafy greens.