Bombay Salad

We tried a new salad for lunch today and it received high reviews. (Everyone liked at least SOME of the things in the salad and thus it was a success.) B and I especially enjoyed this as a light lunch after church on a sweltering day. I think this is perfect for hot summer days, using up random pieces of produce, and would be ideal for a more sophisticated picnic.


Bombay Salad
1 cup quinoa
1 and 1/3 cup water
1/3 cup apricot preserves
1/4 fresh lime juice
2 tsp. curry powder
2 tsp. olive oil
1 garlic clove, crushed
1-2 cups diced chicken
3-4 cups cut fruit (grapes, mango, pineapple, papaya, peach)
1-2 cups chopped spinach or other greens
1/3 cup slivered almonds, toasted
salt and pepper to taste

1. Cook quinoa according to directions and allow to cool. (Using less water than it calls for results in dryer quinoa.)
2. Combine apricot preserves through garlic clove in a small bowl. Whisk until blended.
3. In a large serving bowl, mix quinoa, diced chicken, spinach, and sauce.
4. Add cut fruit and toasted nuts; stir gently to mix.
5. Garnish with lime slices and fresh mint sprigs, if desired.

Notes: I used mango, small (uncut) grapes, and a peach. The mango was especially delicious. I also used spinach, which turned out well. The salad was beautiful. (I have pictures to prove it, but left my camera cable in IL... so it may be awhile before I add them.) It was also delicious and easy to prepare. Enjoy!