Soy-Yogurt Curry Salad with Quinoa

Soy-Yogurt Curry Chicken Salad with Quinoa
Can also be made without Chicken, and then it's Vegan

Sorry this is the second recipe in two weeks. I have been busy.

Curry Chicken Salad with Quinoa*
Serves 4
Cook 250grams Quinoa
1/2 cucumber chopped
1 medium Fennel chopped
6 medium sliced mushrooms lightly browned in oil.
1 bundle of Arugula
(shredded chicken meat from 1 small chicken **)
DRESSING
3-4 tablespoons of Soy Yogurt (make sure it is plane without tapioca!)
1 tablespoon of curry
1/2 teaspoon of cinnamon
a sprinkle of clove
1/8 teaspoon glucose powder, or 1/2 teaspoon of Maple syrup
a squeeze of a fresh lemon
1-2 tablespoons of olive oil
salt and pepper to taste

Cook the Quinoa first, and let it cool (it is okay if it is a little warm).
While it is cooling do the chopping, and then the mushroom browning.
Add all the vegetables to the Quinoa. In a separate bowl add all the dressing ingredients together until smooth. Taste to see if it needs a little more lemon, or what ever.
Then add the chicken and mix with a fork so that it falls apart, and gets everywhere (if not using the chicken, then just skip this step).
Then add the chicken/DRESSING mix to the other ingredients and mix thoroughly.

Let me know what you think!

*What is Quinoa? (http://en.wikipedia.org/wiki/Quinoa)
"a pseudocereal rather than a true cereal, or grain, as it is not a grass."

** I usually buy an organic chicken and boil it in a pot of water with 1/2 a tablespoon of salt, freshly grounded pepper, and a half a lemmon. I let it simmer for 6 hours. That way the healthy properties of the marrow seep into the soup. I take the chicken out, let it cool and then shred it with a fork. The broth can keep up to a week in the fridge.