This is a delicious and filling salad.
Ingredients
Quinoa, cooked & cooled according to package directions
Carrots, shredded
Broccoli, steamed & cooled
Feta Cheese
Pecans, chopped
- Coconut Curry Sauce
1 1/4 cups coconut milk
2 Tbl curry powder
1 tsp garlic, minced
2 Tbl soy sauce
1/2 tsp salt
2 tsp sugar/splenda
1 lemon zest
1 Tbl corn starch
Directions
- In a small pot combine milk, curry, garlic, soy, salt, sugar, and zest
- Bring to a slight simmer
- In a small bowl combine corn starch with 1 to 2 Tbl of water to dissolve
- Whisk in corn starch to thicken the curry sauce
- Simmer for 1 to 2 minutes longer and allow to cool
- Compile salad with quinoa and favorite toppings
- Stir in dressing in the desired amount
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