Always Delicious Couscous & Quinoa Salad
Prep: 20 m Cook: 10 m Servings: 6
Pair With: Sean Minor Chardonnay Sonoma Coast
3/4 cup couscous (plus 1 Tbsp butter melted in 3/4 cup boiling water)
1/2 cup red quinoa (1 cup boiling water)
1/2 cup diced red pepper
1/2 cup diced cucumber
1/4 cup diced red onion
1/2 cup toasted pine nuts (in a small pan toast pine nuts, in oven at 300 F until fragrant)
1/2 cup finely chopped flat parsley
1/4 cup plain yogurt
1/4 cup olive oil
1 tsp red wine vinegar
1 tsp curry powder
1 1/2 tsp kosher salt
1 tsp ground pepper
- Bring quinoa and water to a boil in a sauce pan over high heat. Reduce heat to low, cover, and simmer until quinoa is tender, and water has been absorbed (about 10 mins). Transfer to a med sized bowl and coll. Place couscous in another medium bowl. Pour boiling waterand melted butter over the couscous. Cover tightly and let sit 5 mins. Add to quinoa, and fluff with a fork and let cool.
- Whisk yogurt, olive oil, vinegar, curry, salt and pepper. Pour over the couscous and quinoa and mix well.
- Add the red peppers, red onions, pine nuts, parsley, cucumbers, mix well, and season to taste.