The classic Waldorf salad inspired my earlier recipe, whereas this time around I wanted to pay homage to all my blogger friends across the ocean and as well as those close by whose cuisine has given us so many wonderful curry dishes. My offering is a fusion of flavours, which I think compliment the papaya and curry dressing. Some of my favourite ingredients that I couldn't resist adding were raisins, pecans and apples.
Suggestion: Although my husband loved the results, I suggest using less dressing for the salad. No worries about the left over portion, the vinaigrette will keep in the fridge for up to 2 weeks.
1 teaspoon curry powder
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup white balsamic vinegar
1/2 cup light olive oil
In a small bowl add the curry powder, sugar, and salt. Whisk in the vinegar. Continue whisking while pouring in the olive oil in a steady stream.
1 1/2 cup organic quinoa (will double in size once cooked)
2 cups papaya peeled and cut into 1/2" to 1" pieces
1 apple peeled and cut into small pieces
1 cup cucumber, seeded and cut into small pieces
1/2 cup Thompson raisins
1/2 cup coarsely chopped pecans ( for better flavour roast at 350ºf for about 3-5 minutes)
Rinse the quinoa. Add the quinoa to 3 cups of water and bring to a boil. Turn the heat to low, cover and continue cooking for 15 minutes. The quinoa is cooked when the grains become translucent and the white germ is visible. May also be cooked in a rice cooker.
Transfer to a bowl and allow to cool before tossing in the remaining ingredients.
Pour in the desired amount of prepared vinaigrette and toss.
Makes 7 cups