Curried quinoa salad, October 2011
This delicious, low-fat salad featurs the high-protein grain quinoa. The salad is naturally sweet from mango and currants and has contrasting savory flavors of cilantro and chives. Top with the yogurt-mint-cucumber sauce for a smooth, rich-textured contrast to the hint of curry. For a light meal, serve pita bread halves alongside, or pair with grilled chicken or fish.
| Curried Quinoa Salad | Print |
Recipe type: Salad
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 teaspoon olive oil
- 2 teaspoons curry powder
- 1 garlic clove, minced
- 1 cup quinoa (uncooked, rinsed in a fine strainer)
- 2 cups water
- 1/2 teaspoon salt
- 1 mango, peeled and diced
- 2 stalks celery, diced
- 3 tablespoons chives or green onions, chopped
- 3 tablespoons cilantro, chopped
- 3 tablespoons currants or raisins
- 1/2 cucumber, peeled and diced
- 1 tablespoon fresh mint, chopped
- 3/4 cup plain yogurt
- 5 ounces fresh spinach
Instructions
- Heat oil in a medium saucepan over medium heat. Add curry powder and garlic and cook 1 minute, stirring constantly. Add quinoa and water and bring to a boil. Cover, reduce heat and simmer 15 minutes or until tender. Remove from heat and stir in salt. Allow to cool, stirring occasionally, while finishing preparation of other ingredients.
- In a medium bowl combine mango, diced celery, chopped chives or green onions, chopped cilantro, and currants.
- In a small bowl combine cucumber, mint, and yogurt and stir well.
- Add cooled-down quinoa mixture to the ingredients in the medium bowl and toss gently. Divide spinach evenly among plates, and place quinoa mixture on spinach beds. Spoon cucumber-yogurt-mint mixture on top and serve.
Calories: 244; Fat: 5g; Saturated fat: 1g; Unsaturated fat: 0g Carbohydrates: Carbohydrates: 42g; Sugar: 12g; Fiber: 6g; Protein: 10g; Cholesterol: 3mg.
(Recipe adapted from relishrelish.com.)
