Curried Rice And Quinoa Salad Recipes

CURRIED QUINOA SALAD

Curried Quinoa Salad image

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

Ingredients

1 cup quinoa, rinsed
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 can (14-1/2 ounces) vegetable or chicken broth
1-1/2 cups grape tomatoes, halved
1 small cucumber, diced
1/3 cup diced red onion
DRESSING:
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

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

Curried Rice and Quinoa Salad image

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

Ingredients

3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
1/2 cup quinoa, preferably red quinoa, cooked
1/4 cup toasted almonds, coarsely chopped
1 large stalk celery, diced
1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
1/4 cup chopped cilantro
1/2 cup plain low-fat yogurt or buttermilk
2 tablespoons Hellmann's or Best Foods Mayonnaise
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
Pinch of cayenne
Salt to taste
2 tablespoons canola oil
1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water

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 RICE & EGG SALAD

Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Categories Side dish

Time 37m

Number Of Ingredients 12

Ingredients

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

Steps:

Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

CURRIED QUINOA

Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

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