Inspired Quinoa
Recipe
SRQ DAILY FRIDAY WEEKEND EDITION
FRIDAY APR 24, 2015 |
BY JACOB OGLES
If you missed the Easter Brunch at Michael’s on East, you can still try one of the popular buffet items by whipping it up at home. This Quinoa Salad was part of the inspired menu but the restaurant went ahead and shared this recipe with the public.
Quinoa Salad with Chickpeas, Feta and Apples
Ingredients: 1½ cups cooked quinoa; ¼ cup golden raisins; ½ cup cooked chickpeas; 1 bunch of Italian parsley, chopped; ½ cup crumbled feta; 1 Granny Smith apple, cut into ½-inch squares; ½ cup toasted almonds alivers; ¼ cup extra virgin olive oil; 2 tablespoons rice vinegar; juice of one lemon; 1 teaspoon honey; ¼ teaspoon green curry paste; salt and black pepper to taste
Combine all the ingredients and mix well. Season with salt and pepper to taste.
Add more curry paste to increase spice level as desired. Serve chilled and garnish with sprig of parsley.
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