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When it comes to eating healthy, there are a couple of reasons you might not stick with it: 1)  You focus too much on what you need to eliminate from your diet (deprivation mindset) instead of what you get to add in (healthy whole foods are delicious!), and/or 2)  You don’t know how to make healthy food taste so good that you crave it.

I’m here to help you change that.

Quinoa is great because it is the only grain (actually it’s a seed) that is a complete protein.  That’s right  – you’re getting all the amino acids you need. Quinoa is high in fiber, protein and has a low glycemic index. And these qualities have all been linked to weight loss and improved health.  But the best part is, you’re not making any flavor compromises.  Use quinoa as a rice or couscous substitute and you will not miss them.

I have made this recipe many times since discovering it and every time I do, people ask me for the recipe.  It is quick to make and nutritionally complete. You can enjoy it as a side or serve it on a bed of greens.  If it isn’t eaten the day I make it, the flavor is even better on day two.  It also is a great dish to bring to a party.  The combination of greek yogurt (which is high in protein), mild curry (full of great antioxidants) and olive oil makes the perfect dressing.  If you don’t have these ingredients on hand, they are easy to find and inexpensive.

But best of all it is simply delicious.

Tonight we will be enjoying this Curry Quinoa Salad salad with baked cod seasoned with lemon pepper, and a green salad.  Yummy and easy all around.

CURRY QUINOA SALAD RECIPE

Total prep time: 20 minutes + time to rest

Makes about 4 servings

Ingredients:

For the quinoa:

3/4 cup dried quinoa, rinsed well

1/2 teaspoon sea salt

1/2 teaspoon mild yellow curry powder

1 cup + 1/4 cup purified water

Dressing:

1/4 cup plain Greek Yogurt

1/4 cup extra virgin olive oil

1 teaspoon apple cider vinegar

3/4 teaspoon mild yellow curry powder

1/4 teaspoon turmeric

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Veggies + Nuts:

1/2 cup diced carrots (about 2 small or 1 large carrot – you can also use pre-shredded carrots)

1/4 cup thinly sliced scallions, white and green parts

1/3 cup dried currants (or dried cranberries)

1/3 cup slivered almonds

2 tablespoons chopped cilantro

Recipe:

Prepare the quinoa first. Place the quinoa in a fine mesh strainer or colander and rinse well until the water runs clear, about 30 seconds. This helps to remove any bitterness.  Let the quinoa drain for a few seconds, then add the rinsed quinoa, salt, curry powder and water to a medium saucepan. Bring it to a boil, then cover and reduce to a simmer. Set a timer for 12 minutes. Check at 11 minutes—it will be done once all of the water is absorbed.  Once all of the water is absorbed, turn the heat off and fluff it with a fork. 3/4 cup dried quinoa will yield 1.5 cups cooked.  If you already have 1 1/2 cups of cooked quinoa, just add the extra salt and curry powder to the dressing.

While the quinoa cooks, whisk all of the dressing ingredients in the bottom of a large mixing bowl big enough to hold the entire salad then prepare the veggies. Make the dressing and prep the veggies while quinoa cooks. Once the quinoa is cooked, add to the dressing while it’s hot, then add the veggies and fold it all together. Let it sit at least 30 minutes in the refrigerator to cool. Will keep in an airtight glass container in the refrigerator up to 4 days.

Recipe from Elizabeth Rider.