‘Tis the season to grill– so we have been grilling everything for dinner. Fish, steaks, chicken, hot dogs– everything and anything. But with the main part of the meal being cooked by the hubby outside, I needed to step up my side dish game.
We love quinoa, polenta, and couscous, so most of our summer meals have one of these three as the side. I loved this quinoa dish– lots of fruits and veggies and some nuts mixed in too! I very, very loosely adapted the recipe from Martha Stewart, and it was delish. We ate it hot the first night, but it was also great cold the next day for lunch!
- 1 cup quinoa, uncooked
- 1 tbs honey
- 1 tsp curry powder
- 1/4 tsp salt
- 2 tbs lemon juice
- 1 tsp black pepper
- 2 tbs olive oil
- 1 carrot, shredded
- 1/4 cup pecans, chopped
- 1 large apple, peeled and diced
- 1 frozen package edamame, steamed and taken out of pods
- Servings: 4-6
- Difficulty: easy
Cook quinoa according to package instructions. When quinoa has about 10 minutes left to cook, mix honey, curry powder, salt, lemon, pepper, and olive oil to make the dressing.
Combine quinoa with carrot, pecans, and apple. Then mix well with the dressing.
Serve and enjoy!