6 servings
2 tsp curry powder
¼ cup apple cider vinegar
1/3 cup olive oil
¼ cup juice – orange, pear or apple
1 tbsp fresh ginger, minced
½ tsp salt
2 cups quinoa cooked (2/3 cups quinoa rinsed well and 1 1/3 cup water, cooked like rice)
¾ cup dried apricots, thinly sliced
½ red and yellow pepper, chopped into small cubes
½ cup walnut pieces, toasted
¼ cup fresh cilantro, chopped (optional)
½ lb boneless, skinless chicken breast (optional)
* Shortcut: use leftover chicken instead of grilling fresh breasts.
- Mix curry powder, vinegar, oil, juice, ginger and salt. Set aside.
- Heat oil in a pan and cook chicken on medium-high heat, about 5 minutes per side until cooked through. Cut into bite-sized pieces.
- In a serving bowl, combine all ingredients including dressing. Stir gently to mix, adding salt and pepper to taste. Refrigerate until ready to serve.
Registered Nutritionist (Dip. ION and RNCP) and mother of two, Lianne Phillipson-Webb is the founder of Sprout Right, a health and nutrition service specializing in pre-conception, pre-natal and post-natal care for women and their families. Her new mommy chef DVDs provide a great resource for new moms who wish to learn more about Baby’s first foods.
Thought that was sweet? You'll enjoy: