Curried Quinoa salad

This Quinoa salad was served for our Dishcrawl Kensington eats on March 18 and 19th 2013.Thank you to all participants and a special thanks to Ann, Mike, Ashley, Jessica and Jessie for your great organization and support! This recipe is for all of you... enjoy!

• 1 cup quinoa, rinced and drain
• 1 small onion
• 2 Tbsp. olive oil
• 2 cup vegetable or chicken stock
• 1 carrot, pelled and small diced
• 1 stick of celery, small diced
• 1 fennel buld, cored and small diced
• 1 cucumber, seeded and small diced
• 3 Tbsp. house curry blend
• 1 bay leaf
• 1 Jalapino peper, seeded and small diced
• 2 Tsp sea salt
• 1 Tbsp. chopped Italian parsley
• 2 Tbsp chopped fresh mint
• 30 ml lemon juice
• 50 ml olive oil

1. Heat up the 2 Tbsp. of olive oil into a saucepan, add the onion and cook on medium heat with salt and pepper and all the spices until soft. Add the quinoa and stir well to coat the grains.
2. Add the stock, bay leaf and bring to a simmer.  Cover and cook on very gentle heat for about 30-40 minutes or until the quinoa is cooked and the liquid fully absorbed.
3. Remove from the pan and transfer the quinoa on a tray to allow cooling faster. Do not press or pack the grains, as it will become sticky.
4. When the quinoa is cooled, add all vegetables, lemon juice and olive oil. Add the Italian parsley and the mint, mix well. Refrigerate before serving and to with grilled prawn skewer.