Tuesday, January 10, 2006

Recipe for Curried Cashew Chicken Salad with Quinoa and Baby Peas for Paper Chef

Paper Chef is a blog competition modeled after The Food Network's Iron Chef. Every month, paper chef founder Owen from Tomatilla picks three ingredients from a constantly evolving list, and the previous month's winner gets to choose the fourth ingredient. This month the three ingredients were quinoa, cashews and yogurt, and then the great team of Mrs. Deedop and Chopper Dave from Belly-Timber added the fourth ingredient: anything with the word *baby* in the title.

I'm horrendously late with my entry, but luckily I managed to leave a comment telling Mrs. D. of the painful experience with my first attempt at combining these ingredients, which would have been submitted on time if it had seemed even remotely edible. When she heard me sobbing through the computer at the fact that, once again, I had missed Paper Chef, Mrs. D. agreed to let me be a latecomer.

Surprisingly, this was really very good for something I came up with as a second attempt for a recipe with these ingredients. For anyone who is wondering, quinoa (pronounced keen wa) is a high protein seed which is eaten as a grain. The crunch from the quinoa was great in this salad.

Curried Cashew Chicken Salad with Quinoa and Baby Peas
(Makes about 4 servings, recipe created by Kalyn)

2 cups diced, cooked chicken (white meat)
1 cup diced celery
1/2 cup sliced green onion
1 cup baby peas, thawed if frozen and well drained
1 cup cashews, coarsely chopped
1 cup cooked red quinoa

Dressing Ingredients:
4 T mayo (light or regular, but not fat free)
4 T plain yogurt (I used low fat)
1 T fresh lemon juice
1 T Madras curry powder (I used Sun brand)

Cook 1/2 cup red quinoa in 3/4 cup water in rice cooker (or follow package directions to cook on top of stove). Let cool well.

When quinoa is cooled, combine chicken, celery, green onion, peas, cashews and 1 cup of the quinoa. (Save the rest to use for something else.) Fold in dressing, being careful not to over mix. Let salad chill for several hours before serving.

(Added 1-14-06) Paper Chef is now finished, and Mrs. D. has written a brillian round up of different entries. You can see the roundup of Paper Chef #14 at Belly-Timber.
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  1. Kalyn--How wonderfully creative of you!

  2. By the way--as a hardcore veg. for 9 years, I've never heard of red quinoa. Does it actually have a red color?

  3. Huzzah for second chances! I'm glad you made it in. That looks tasty!

  4. Lisa, yes the red quinoa is kind of maroonish red. I don't know if the flavor is any different, but I like the looks of the red one.

  5. Oh. I didn't know about red quinoa either. I want some!
    Yay, Kalyn, you did it.
    (Ha ha. Lisa's "hardcore.")

  6. You say ta-mah'-toe, I say ta-may'-toe, You say keen-wa, I say kin-oh'-ah. Both are right--but I didn't know that until I looked it up. I thought _I_ was right and had never heard of your pronunciation! I was wrong. But only partially. : )

  7. this one is looking good! *thumbs up

  8. Note from Kalyn, four days later. Ny nephew Jake goes to the U. of U. and lives near my house. Every Friday he does laundry at my house and has permission to eat anything that's in the refrigerator (this is part of my "don't waste food resolution"). Anyway, I noticed Jake thought this was quite good, even though he ate it when I considered it past it's prime. Thumbs up from Jake.


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