CURRY QUINOA SALAD RECIPE
This yellow curry quinoa salad is loaded with amazing flavors and has just the right amount of crunch. We like to whip up this quinoa salad on Sunday to enjoy for lunch all week long. Check out the recipe notes for substitution ideas if needed.
Provided by Elizabeth Rider
Categories Lunch
Time 25m
Number Of Ingredients 16
Steps:
- Prepare the quinoa first. Place the quinoa in a fine-mesh strainer or colander and rinse well until the water runs clear, about 30 seconds. Let the quinoa drain for a few seconds, then add the rinsed quinoa, salt, curry powder and water to a medium saucepan.
- Bring it to a boil, then cover and reduce to a simmer. Set a timer for 12 minutes. Check at 11 minutes-it will be done once all of the water is absorbed. Be careful not to let it go too long and burn to the pan.
- Once all of the water is absorbed, turn the heat off and fluff it with a fork. 3/4 cup dried quinoa will yield 1.5 cups cooked.
- While the quinoa cooks, whisk all of the dressing ingredients in the bottom of a large mixing bowl big enough to hold the entire salad then prepare the veggies. I find making the dressing and prepping the veggies is about the perfect amount of time to let the quinoa cook.
- Once the quinoa is cooked, add it while it's still warm to the dressing, then add the rest of the ingredients and fold it all together.
- Let it sit at least 30-60 minutes in the refrigerator to cool.
- Will keep in an airtight glass container in the refrigerator for up to 4 days.
CURRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
- Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
- Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
- Just before serving, add the dressing to the salad and toss well to coat.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
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
ISRAELI COUSCOUS AND QUINOA SALAD
A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.
Provided by Pixelsicle
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
- Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.9 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 433.2 mg, Sugar 2 g
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
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
Recipe by Dave Lieberman. You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added some honey. I mixed everything but the barley, cranberries and walnuts separately and then tossed with the warm barley. If you want a little kick, I suggest adding some cayenne. This is delicious. Don't be thrown off by the curry, I don't even like curry and love this salad.
Provided by tasteeone
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
Nutrition Facts : Calories 451.7, Fat 21.9, SaturatedFat 2.4, Sodium 590.8, Carbohydrate 58.9, Fiber 6, Sugar 17.6, Protein 9.3
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