Recipe for Curried Cashew Chicken Salad with Quinoa and Baby Peas for Paper Chef
posted by Kalyn Denny on January 11, 2006
Paper Chef is a blog competition modeled after The Food Network’s Iron Chef. Every month, paper chef founder Owen from Tomatilla picks three ingredients from a constantly evolving list, and the previous month’s winner gets to choose the fourth ingredient. This month the three ingredients were quinoa, cashews and yogurt, and then the great team of Mrs. Deedop and Chopper Dave from Belly-Timber added the fourth ingredient: anything with the word *baby* in the title.
I’m horrendously late with my entry, but luckily I managed to leave a comment telling Mrs. D. of the painful experience with my first attempt at combining these ingredients, which would have been submitted on time if it had seemed even remotely edible. When she heard me sobbing through the computer at the fact that, once again, I had missed Paper Chef, Mrs. D. agreed to let me be a latecomer.
Surprisingly, this was really very good for something I came up with as a second attempt for a recipe with these ingredients. For anyone who is wondering, quinoa (pronounced keen wa) is a high protein seed which is eaten as a grain. The crunch from the quinoa was great in this salad.
Curried Cashew Chicken Salad with Quinoa and Baby Peas
(Makes about 4 servings, recipe created by Kalyn)
2 cups diced, cooked chicken (white meat)
1 cup diced celery
1/2 cup sliced green onion
1 cup baby peas, thawed if frozen and well drained
1 cup cashews, coarsely chopped
1 cup cooked red quinoa
4 T mayo (light or regular, but not fat free)
4 T plain yogurt (I used low fat)
1 T fresh lemon juice
1 T Madras curry powder (I used Sun brand)
Cook 1/2 cup red quinoa in 3/4 cup water in rice cooker (or follow package directions to cook on top of stove). Let cool well.
When quinoa is cooled, combine chicken, celery, green onion, peas, cashews and 1 cup of the quinoa. (Save the rest to use for something else.) Fold in dressing, being careful not to over mix. Let salad chill for several hours before serving.