CURRIED QUINOA SALAD WITH SAUERKRAUT
1 cup Quinoa, rinsed
1/2 cup Coconut Milk
1/2 cup Water
4 Cardamom pods, whole
Pinch of Sea Salt
1/4 cup Mung Beans, cooked
1tsp Curry powder
Cayenne powder or Chillies
1 or more tbsp Organic Olive Oil
1 cup Sauerkraut, chopped
Combine water and coconut milk in a saucepan, add the Cardamom and salt, bring to boil and add Quinoa. Stir, cover and reduce heat to low. Cook for 8 min. (Al Dente)
Remove from heat, stir and let cool, semi covered. Remove Cardamom pods.
In a bowl, blend Quinoa with cooked Mung Beans. Add Spices to taste, Olive Oil and then Chopped Sauerkraut. Stir together and eat!
Serve warm or room temp! Delish!
Makes a delicious side or eat on its own.