Time saving plant based recipes have become a favorite of mine. I spend about an hour in the kitchen Sunday getting my snacks in order for the week. I call it “Snack Prep Sunday” because I really don’t have full on meals for each day of the week. I prefer several variations of healthy food options throughout the week because I never know what I’m going to be in the mood for. So instead of prepping the same thing to get me through five mundane days, I prep a few variations of quinoa, couscous or legume salads.
This curry carrot quinoa salad was made up as I went along, but have no fear I wrote down all the measurements as I went along so I could assure you had the exact recipe to replicate because it’s unreal good!
Serves 4:
1 cup white quinoa
1 can garbanzo beans
¼ cup raisins
2 carrots
¼ cup green onion
¼ cup parsley
½ lemon (for juice)
1 celery stick
3 tsp. curry powder
1 tsp. garlic powder
1 tsp. sea salt
1 tsp. black pepper
1 tbsp. olive oil
Bring 1 cup quinoa and 1 cup water to a boil. Once it boils reduce heat, give it a stir, cover and remove from heat while you prep other ingredients. Add all diced, cut and chopped (whatever method of knife to food works best for you) ingredients into a large bowl with spices, lemon juice and olive oil. Mix in the quinoa and you are good to go!