Curried Quinoa Salad With Yogurt Cumin Dressing Recipes
CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
CURRIED RICE AND QUINOA SALAD
For a salad to make a meal, it should contain something more substantial, like grains, beans or potatoes, or protein-rich ingredients like cheese, fish or eggs. Poach an egg, place it atop a generous serving of frisée salad tossed with croutons, herbs and a tart vinaigrette, and you've got lunch or a light dinner. A spinach salad with green beans can be transformed into a comforting and nourishing meal when warm potatoes tossed with vinaigrette and feta are added to the mix. I've made this mixed-grains salad using both regular brown rice and brown basmati rice. I like the lightness of the basmati brown rice, but I also enjoy the chewiness of regular brown rice.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 10m
Yield Serves six
Number Of Ingredients 15
Steps:
- Combine all of the salad ingredients.
- Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 2 grams, TransFat 0 grams
CURRIED QUINOA SALAD WITH YOGURT-CUMIN DRESSING
This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.
Provided by duonyte
Categories Salad Dressings
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together all the dressing ingredients. Refrigerate.
- Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
- Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
- When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
- Serve drizzled with the dressing.
Nutrition Facts : Calories 490.7, Fat 5.5, SaturatedFat 0.7, Cholesterol 1.2, Sodium 770.6, Carbohydrate 91, Fiber 15.9, Sugar 9.1, Protein 21.4
CURRIED CHICKEN SALAD WITH GREEK YOGURT
This recipe is a low-fat alternative if you are looking for a yummy salad without the mayo! Greek yogurt chicken salad has extra protein without all the fat. It is easy to adjust ingredients to your liking -- add raisins or grapes for extra sweetness if you'd like!
Provided by amanda85
Categories Salad Curry Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken with celery and almonds in a bowl.
- Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 8 g, Cholesterol 93.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 4.7 g, Sodium 150.1 mg, Sugar 5.2 g
QUINOA WITH MANGO AND CURRIED YOGURT
Categories Fruit Side Steam Vegetarian Quick & Easy Yogurt Mango Quinoa Curry Healthy Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 13
Steps:
- Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
- Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
- Cook quinoa in a 4- to 5-quart pot ofboiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
- Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
- *Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).
CURRY QUINOA AND COUSCOUS SALAD
This hearty recipe is good as a main dish or a side. I make this on the weekend so I have this all week.
Provided by NMINE
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 21
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
- Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.
Nutrition Facts : Calories 467 calories, Carbohydrate 48.2 g, Fat 28.2 g, Fiber 5.7 g, Protein 7.6 g, SaturatedFat 3.7 g, Sodium 570.4 mg, Sugar 11.7 g
CURRIED QUINOA SALAD WITH CRANBERRIES
You can only find quinoa in healthstores here. And not all quinoa products are (yet) available. But OK, when I found this recipe I was glad I could make it. Be sure to rinse the quinoa before boiling it. If you can't find quinoa you can use either couscous or bulgur.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse quinoa in plenty of water, drain.
- In medium saucepan, bring the two cups of water to a boil over high heat.
- Stir in quinoa.
- Reduce heat and simmer, uncovered, for 15 minutes or until water is absorbed.
- Remove from heat and let cool
- In small bowl, mix soy sauce, vinegar, honey, curry powder and red pepper flakes, stirring until completely blended
- Combine, in a serving bowl, remaining ingredients.
- Gently stir in cooled quinoa, then soy sauce mixture.
Nutrition Facts : Calories 207.1, Fat 2.9, SaturatedFat 0.3, Sodium 522.1, Carbohydrate 38.3, Fiber 5.4, Sugar 7.7, Protein 7.9
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