Congratulations to Stephanie Radcliffe, winner of the quinoa recipe contest sponsored by Tonic Magazine and Organic Garage.

Curried Quinoa Salad (Serves 6-8)

Ingredients

• 1 cup quinoa
• 1 tablespoon curry powder
• 1/2 cup diced green onions
• 1 1/2 cup red grapes, halved
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 1/2 cup sultana raisins
• 1 yellow pepper, diced
• 1/2 cup crumbled feta
• salt and pepper, to taste

Directions 

1. Rinse the quinoa well in a fine mesh strainer. Bring the quinoa to a boil

with 2 cups of water. Cover, reduce heat and boil gently for 10 to 15

minutes or until the 'little tails' appears. Remove from heat and let stand

for 5 minutes. Remove lid, let cool and fluff with a fork.

2. Mix the curry powder, salt, pepper and balsamic vinegar together in a

small bowl. Slowly pour in the olive oil until emulsified.

3. Add the cooled quinoa to a large bowl with the diced yellow pepper,

grapes, raisins, green onions and feta.

4. Pour over the dressing and toss gently to combine. Refrigerate until

ready to serve.