Curried Quinoa Salad

This is another one of my lunch salads, a little drier and spicier that the Asian salad:



Salad

1 tbs oil
1 cup quinoa
2 c water
3 cloves garlic minced
1 tbs Curry powder
1/2 tsp cayenne pepper
1/2 tsp coriander
1 c roasted walnuts (spread walnuts on tray and bake in 350 preheated oven for about 7-8 minutes until fragrant)
1 c cranberries or golden raisins plumped (top dried with water to cover and let sit for 30 minutes then drain)
1 Bell pepper diced
1 scallion or 1 bunch green onions diced

Dressing
1/8 c peanut oil
2 tbs grated lemon rind
1/8 c rice or cider vinegar


Instructions
in sauce pan over medium heat, cook quinoa grains with spices for 3 minutes. Make room in center of pan, add oil and garlic and let cook for about 30 seconds until fragrance is released, then mix together with quinoa grain. Add water, cover, bring to a boil, lower heat and let simmer for 12 minutes. Let cool (I will throw the pan in the freezer for 15 minutes)

Add all salad ingrediants to a bowl and mix well. Mix dressing ingrediants in a small bowl and drizzle over salad and mix well.