curried quinoa salad
4 onions
2 leeks
2 tablespoons olive oil
3 cups quinoa
1/2 cup golden raisins
1 cup toasted unsweetened coconut
cilantro
salt
1 tablespoon sweet curry powder
1 teaspoon whole cumin
1/2 cup balsamic vinegar
Begin by simmering your quinoa until it opens.
Slice and saute onions slowly until they are golden. Thinly slice the leek and cook until softened. Add salt, cumin, and curry powder and cook about another minute. Add balsamic vinegar and stir in cooked guinoa. Add raisins. At this point I refrigerated overnight, but you could also continue and serve this warm or at room temperature. I think the flavors really develop overnight though. To serve I topped the salad with toasted coconut and chopped cilantro leaves. Shriracha hot sauce on the side. This could be my new favorite breakfast.