In a non stick fry pan over medium heat, roast 90g quinoa for 5 mins or until fragrant and begins to pop.
In a small saucepan bring 250ml water to boil.
Add the roasted quinoa with pinch of salt, cover and simmer over med heat for 15 mins or until water has absorbed.
Scoop quinoa into a bowl to cool.
In the same non stick frypan heat 1 tablespoon of oil over med heat, cook the 2tbls chopped shallots, cook 3mins or until soft. Stir in 1/2 to 1 teaspoon curry powder to taste, stir for another 2 mins. Remove heat and put aside.
In small bowl, whisk together 2 teaspoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dijon mustard, salt and pepper and pour over the quinoa.
Stir in 1 small carrot, finely chopped (or grated)
1/4 red capsicum finely chopped
4 dried apricots chopped
3-4 cashews chopped
1 spring onion chopped and
2 teaspoon fresh parsley chopped.
Mix and serve
Non vegetarian version - add few slices of grilled chicken
