Guest post by Big Apple Curry co-founder Myna who is my sister, lives in Toronto, and works in the non-profit sector. 

I’ve always loved potlucks. When I was growing up, our family would often have big Indian potluck parties where everyone would bring a different dish. A collection of homemade concoctions made in household kitchens would come together on a big communal table and the variety of tastes, flavors and textures meant everyone could find something they liked. It’s a type of dining experience that I continue to enjoy today, whether it’s with co-workers at the office or on weekends with friends. Summertime potlucks are especially fun with outdoor picnic tables filled with barbecued meats, grilled vegetables, fresh fruit…and lots and lots of salads. Green, potato, pasta, quinoa — salads are plentiful at summer potlucks (I often joke that BBQs and cookouts in 2016 have plenty of options for vegetarians and vegans).

If you’re looking for a creative salad idea for a summer potluck, make something nobody else will bring — this Indian-inspired quinoa salad, adapted from She Knows. Plus, it’s easy and quick to put together. First, you will cook quinoa in coconut milk and a fragrant blend of spices like ground cardamom, ginger and turmeric — trust me, this step alone is worth it for the aromas! Once the quinoa is cooked, it’s added to a bowl of fresh kale, grape tomatoes and corn. Then, you round the whole thing out by adding dried cranberries, pumpkin seeds and sliced almonds. You finish with a topping of crumbled feta cheese and sliced scallions. The result? The perfect summer salad. Plus, it’s nutritious, thanks to superfoods like quinoa, kale, pumpkin seeds and nuts, and Indian dashes of ginger, turmeric, curry powder and cardamom that are full of health benefits.

Indian-inspired Coconut Curry Quinoa Salad (adapted)

Ingredients

• 1 can (14 ounces) coconut milk
• 1/3 cup water
• 1 cup quinoa, rinsed
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds (you could also use sunflower seeds)
• 1/4 cup sliced almonds (slivered almonds would work too)
• 1/2 cup corn
• 3/4 cup grape tomatoes, halved
• 2 stalks kale, stems removed
• 1 teaspoon ginger, ground
• 1 teaspoon turmeric, ground
• 1/2 tablespoon curry powder
• 1/2 teaspoon cardamom, ground
• 1/2 tablespoon ancho chili powder
• 1/2 teaspoon salt
• Pepper to taste
• Optional: green onions, feta cheese (as desired)

Preparation

1. In a large pot with a lid, warm the coconut milk over medium heat. Stir in the ground ginger, ground turmeric, curry powder, ground cardamom, ancho chili powder, and salt and pepper. Stir the mixture for 1-2 minutes.
2. Stir in the water and quinoa. Bring the mixture to a boil, then cover it and reduce the heat to a simmer. Cook it for 15 minutes, then remove the pot from the heat and let it rest for 5 minutes.
3. Fluff the quinoa.
4. Halve the grape tomatoes, and remove the stems of the kale and finely chop it.
5. Stir the dried cranberries, pumpkin seeds, sliced almonds, corn, grape tomatoes and kale into the quinoa dish.
6. Adjust the seasonings to suit your preference.
7. Top the salad with feta cheese and chopped green onions.

Recipe adapted from She Knows