Curry Couscous And Quinoa Pilaf (Vegetarian)
This mediterranean quinoa salad recipe is hearty, healthy, and packed with fresh flavor!
Recipe Summary Curry Couscous And Quinoa Pilaf (Vegetarian)
This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).Ingredients | Quinoa Salad Recipes Vegetarian4 cups vegetable stock1 teaspoon olive oil1 teaspoon salt1 tablespoon turmeric powder1 teaspoon curry powder2 cups uncooked couscous3 cups water1 ½ cups uncooked quinoa1 tablespoon salted butter2 tablespoons slivered almonds, or to taste (Optional)5 stalks celery, finely chopped1 ½ cups finely shredded carrots1 cup drained garbanzo beans1 cup chopped fresh parsley½ cup raisins3 green onions, finely sliced1 tablespoon minced preserved lemon (Optional)⅔ cup extra-virgin olive oil⅔ cup apple cider vinegar6 tablespoons honey2 tablespoons turmeric powder2 tablespoons curry powder, or more to taste1 tablespoon dry vegetable soup mix1 teaspoon salt, or to taste½ teaspoon freshly ground black pepperDirectionsCombine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.You can use chicken stock in place of vegetable stock. You can use dried currants or cranberries in lieu of raisins.Feel free to use whole wheat couscous. I find cooking the couscous with a little curry in the stock helps it bloom a little better.Curry can be increased in the dressing for a spicier dressing. Substitute preserved lemon with the juice of 1 lemon if desired.For a vegan version, substitute margarine for the butter and agave nectar for the honey.Info | Quinoa Salad Recipes Vegetarianprep: 40 mins cook: 25 mins additional: 8 hrs 15 mins total: 9 hrs 20 mins Servings: 12 Yield: 12 cups
TAG : Curry Couscous And Quinoa Pilaf (Vegetarian)Salad, Grains, Quinoa Salad Recipes,
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