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Curried Kaniwa Salad

Curried Kaniwa Salad

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This sweet and savoury kaniwa salad recipe from nutritionist Peggy Kotsopolous makes the perfect meal or snack, will last up to five days in the fridge, and gets better with time. Plus, it freezes and thaws amazingly well! Freeze individual servings and by the time lunch rolls around, you have yourself an easy and delish on-the-go meal!

Ingredients

3 (cups) kaniwa, cooked
1 (cup) dried apricots, sliced
1/2 (cup) pumpkin seeds, toasted
2 green onions, sliced
1 (cup) fresh cilantro, roughly chopped
1/2 (cup) raisins

Dressing
3/4 (cup) olive oil
1/3 (cup) rice or apple cider vinegar
2 (tablespoons) curry powder
1 (tablespoon) ground ginger
1 (teaspoon) coconut sugar
salt and pepper to taste

Preparation

  1. Toss all salad ingredients into a large bowl.
  2. Whisk together the above dressing ingredients and drizzle over salad ingredients.
  3. Refrigerate at least one hour or overnight before serving.

 

 

 

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