Back to Quinoa. This time with Turmeric, Coriander, Walnuts and Craisins :)

Can't seem to stay away from quinoa! I used this website (Quinoa Lentil Salad) for inspiration but I used chickpeas instead of lentils (just cuz I happened to have a can of chickpeas already) and added tofu, carrots and celery (I sauteed the tofu, carrots and celery in some olive oil and a bit of turmeric and coriander before I mixed everything up).

QUINOA LENTIL SALAD
6 servings
1 cup dried green lentils
1 bay leaf
1 cup quinoa
1 tsp turmeric
1 tsp coriander
1 tsp salt
¾ cup of raisins or cranberries
¾ cup of walnuts
2 green onions
¼ cup of fresh parsley
4 Tbs of lemon juice
1 Tbs of agave
1 Tbs rice vinegar or white wine vinegar
¼ tsp salt
3 Tbs olive oil
pinch of pepper
Add 1 Cup of quinoa with 2 cups of water, 1 tsp of turmeric, 1 tsp coriander, 1 tsp salt. Allow to reach a boil then quickly switch to simmer, cover and let cook for approx 12 minutes. Keep an eye on it as it tends to burn on the bottom soon after the water is absorbed.
At the same time, add 1 cup of lentils to 3 cups of water (check the instructions on the package...different lentils call for different proportions). Add a bay leaf and allow to cook thoroughly. Lentils will take quite a bit longer than the quinoa.
Once both grains are cooked, let them cool and then mix together.
In a separate bowl mix together the dressing (the lemon juice, agave, vinegar, salt, oil and pepper).
Add chopped walnuts, cranberries, chopped green onion and minced parsley.