Curry Quinoa Salad

This recipe was inspired by a tofu salad at Whole Foods, but I made it with ingredients I had on hand. If you wanted to add cooked, cubed tofu or tempeh, that would also be delicious!

Ingredients:

1 c quinoa

2 c veggie broth (or water is fine)

1 sweet potato, cubed

1 bunch kale, chopped

1 onion, sliced

1/4-1/2 c pine nuts, almonds, or hemp seeds (optional)

Juice of 1 orange

Juice of 1 lemon

2+ T olive oil

2 t grainy mustard

2 t + honey

1 T curry powder

1/2 c raisins

salt to taste

Directions:

1. Slowly caramelize onions over low heat

2. Saute or roast sweet potato cubes.

3. Cook quinoa in veggie broth (15-20 min), until all broth absorbed

4. Combine all dressing ingredients and mix/shake until uniform texture

5. Taste dressing and add oil, honey, or salt (as needed)

6. Allow raisins to soak in the dressing mixture while the rest of the ingredients finish cooking.

7. Saute kale for a few minutes, just until a bit soft. Toast nuts, if using, and if you prefer.

8. Combine all ingredients, toss with dressing, and chill for a few hours to allow flavors to meld