Curried Quinoa Salad with Kale and Currents

PRODUCT USED: Saha Chana Masala Base

ATTRIBUTES: Vegetarian, vegan, salad, side-dish, main course

PREP TIME: 15 minutes; COOKING TIME: 15 minutes

SERVES: 6-8

INGREDIENTS:

• 1 cup (250 ml) dry quinoa
• 1 small bunch kale, thinly sliced through the stem
• 1 cup grape tomatos, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup (125 ml) Saha Chana Masala Base
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) cider vinegar
• 1/2 cup (120 ml) dried currants
• 1/2 cup (120 ml) slivered almonds

DIRECTIONS:

1. Combine the quinoa with 2 cups (500 ml) of cold water in a sauce pan with a lid. Bring to a boil and then cover the pan and set aside for 17-20 minutes or until the quinoa is softened.  
2. In a large bowl, mix the cooked quinoa with the kale, onions, tomatoes, currents and almonds until well combined.
3. In a separate bowl, combine the vinegar, oil and Saha Chana Masala Base and whisk until uniform. 
4. Pour the dressing over the quinoa mixture and toss until well combined. Taste and add salt and pepper to adjust the seasoning.