Looking for quinoa recipes, we came across one that used smoked salmon and adapted it. The ingredients don’t sound like they'd work together, but they do. You'll be inspired to add your own touches to the mix, such as roasted red peppers or fresh asparagus. If you're a cilantro hater, substitute flat-leaf parsley.
4 ounces smoked salmon, flaked or broken into small pieces
1 cup quinoa, rinsed (We used a mix of red and white from the bulk section.)
1 teaspoon curry powder or salt-free curry seasoning, or more to taste
1 cup golden raisins
1/2 cup roasted, salted cashew pieces, or use raw
2 cloves garlic, minced (about 1 teaspoon)
1/4 cup red onion, cut in small dice
2-4 green onions, sliced, green tops included
1/2 cup chopped fresh cilantro leaves
In a medium-sized saucepan cook quinoa according to package instructions. (If you buy in bulk, rinse quinoa, drain and transfer to the saucepan. Add 2 cups water and 1/2 teaspoon salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)
With the burner on low, mix curry into the quinoa, then stir in the raisins, cashews, garlic and red onion, until they warm and soften, about 2 minutes. Stir in the green onions, then gently fold in the smoked salmon. Let the mixture warm up and stir in chopped cilantro right before serving.