Quinoa Mint Fiesta Salad

This is a fun colorful salad to make that can be served warm or cold during the holiday season. Enjoy!
The fresh stuff: 2 celery stalks, 1/4 red onion, or to taste, 1/2 jalapeño, or to taste, 1/2 bunch fresh cilantro, 1/2 bunch fresh mint or two drops peppermint essential oil (pure, therapeutic, grade), 2 fresh lime, 1 firm apple, of your choice
Seasonings: sea salt to taste, black pepper, 1/2 tsp curry powder, 1/2 garam masala
Other: 1 3/4 cups stock or water, 1/2 cup raw cashew nuts, 1 tsp coconut or grapeseed oil, 1/3 cup golden raisins or regular raisins
Preheat the oven to 300°F (150°C).
For starters in a small pot, bring the stock, quinoa and salt to a boil. Reduce to a simmer, cover with a lid and then let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool.
Then, mix the cashews with the oil, curry powder and salt. To fully coat the nuts, toss with the curry powder. Place into the oven and roast until just lightly toasted.
Next, dice the jalapeño, celery and red onion. Chop the cilantro and mint or have your essential oil handy to add one to two drops. Squeeze to remove the juice. Lastly, dice the apple and gather the raisins.
To assemble the salad, place the quinoa into a large shallow bowl and add everything except the nuts. Gently toss to coat. Taste for seasoning, adding more salt, pepper, jalapeño, garam masala or lime juice as desired.
Lastly, lightly fold in half all of the cashew nuts. Then garnish the top of the salad with the remaining nuts and serve. This is really versatile as a meal or a side dish.
This recipe was adapted from Rouxbe Cooking Plant-based Cooking School.