Quinoa Confetti Salad

Serves 6-8

For all ingredients, please consider using those that are organically grown.
3-4 scallions
1 red pepper, seeded and diced
2 carrots, grated
2 cups red cabbage, thinly sliced or shredded
1/2 cup fresh parsley, finely chopped
1/2 cup raisins or dried cranberries
1 lemon, juice and zest of
1/4 cup seasoned rice vinegar
1/2-1 teaspoon curry powder
2 teaspoons extra virgin olive oil
1 1/2 teaspoons sea salt
1 1/2 cups quinoa (couscous or millet would also be great)
2 1/2 cups purified water
  freshly ground black pepper
   

Bring the water to a boil in a saucepan. Add the salt and the quinoa. Reduce the heat to a simmer and cover the pot. Cook for approximately 20-25 minutes until the water in fully absorbed and the grains are cooked.

Transfer the cooked quinoa to a medium size bowl.

Add prepared scallions, bell pepper, carrot, cabbage, parsley, and raisins or dried fruit of your choosing to the quinoa.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix.

Serve at room temperature or chilled.

This salad is best served on the day that it is made as the cabbage color tends to bleed into the grains and becomes pinkish in hue the following day.