Curried quinoa salad with peas, cashews and lemon

Toasting the quinoa before cooking adds another layer of taste to this salad. It can be served warm or cold.

(Serves 6)

1. cup quinoa
2. tsp. curry powder
2 cups fat-free vegetable stock
1 tsp. lemon zest
1/2 cup coarsely chopped cashews
3 Tbsp, lemon juice
1 Tbsp. tahini
1 cup frozen peas, thawed
1/4 cup chopped cilantro
3 Tbsp. finely chopped red onion
1/3 cup golden raisins (optional)

1. Place a medium saucepan over medium heat and add quinoa. Stir six minutes or until grains are golden and smell toasted.

2. Add curry powder and stir one minute. Pour in vegetable stock and lemon zest and bring to a simmer. Cover and reduce heat to low. Cook 15-18 minutes or until quinoa is cooked and all liquid has been absorbed. Transfer quinoa to a large mixing bowl and fluff with a fork. Cool to room temperature.

3. Place a medium skillet over medium heat. Add cashew pieces and toast 2-3 minutes or until lightly browned. Add to quinoa.

4. Stir lemon juice and tahini together in a small bowl until smooth; pour over quinoa.

5. Add remaining ingredients to quinoa and stir to combine. Serve warm or cold.

Storage: Keeps for 3-4 days in refrigerator.

NUTRITION FACTS (per serving): 193 calories, 7 g protein, 34 g carbs, 4 g fat, 4 g fiber, 8 g sugar, 255 mg sodium