Our sweet neighbors have been bringing us dinner to help out with the baby. Here is the recipe of one of our favorites.
Dressing Ingredients:
(I usually make only ½ dressing recipe—it is plenty! There is usually enough leftover to use as marinade for chicken, tempeh, tofu—good grilled & served with salad.)
- 1 cup seasoned rice vinegar
- 2 T minced garlic
- 2 T grated orange zest
- 1 T sugar or honey
- 2 t cinnamon
- 2 t curry powder
- ½ t salt
- 1 ½ cups canola oil
Couscous/Quinoa Ingredients:
- 2 C water
- 1 ½ C couscous or 1 C Quinoa (amount is dried—prior to cooking)
- ½ – 1 C fresh parsley, minced
- ½ - 1 C green onion, chopped
- 1 C toasted almonds, sliced, slivered or chopped
- 1 C currants
- ½ -1 C frozen peas
- ½ t salt
Instructions:
- For the dressing, process the vinegar, garlic, orange zest, cinnamon, curry powder & salt in blender for 1 minute. Add the canola oil gradually processing constantly until blended. Store, covered, in the refrigerator for up to 2 weeks.
- For the couscous or quinoa—cook according to directions. Remove from heat. Let stand, covered, for 10 minutes. Spoon the couscous or quinoa into the serving bowl. Add remaining ingredients. Add dressing to the couscous salad mixture until it is to desired ‘wetness’ (I use most of the ½ recipe of dressing).
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