Curried Quinoa Salad
1 tablespoon apple cider or rice wine vinegar
1/4 cup lemon juice
2 teaspoons curry powder
1/3 cup extra virgin olive oil
1/4 cup chopped basil or Italian parsley
1/4 cup chopped cilantro
1 1/2 cups Yin Yang Carrots
1 1/2 cups chopped red bell pepper (about 1 medium pepper)
4 cups cooked quinoa
1/2 cup chopped dried cranberries or cherries
1⁄2 cup chopped pistachios, almonds, or cashews
salt and pepper
Combine the vinegar, lemon juice, curry powder, olive oil, basil, and cilantro in a medium-size bowl. Let sit 5 minutes.
Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. Toss the carrots with the bell pepper, quinoa, cranberries, and nuts. Pour the carrot dressing over the quinoa and toss to coat. Season to taste with salt and pepper. Serve right away or refrigerate for up to 3 days.