Quinoa And Apple Salad With Curry Dressing Recipes

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QUINOA-AND-APPLE SALAD WITH CURRY DRESSING



Quinoa-and-Apple Salad with Curry Dressing image

As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
  • Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
  • Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Nutrition Facts : Calories 304 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 154 g

APPLE QUINOA SALAD WITH CURRY DRESSING



Apple Quinoa Salad With Curry Dressing image

Make and share this Apple Quinoa Salad With Curry Dressing recipe from Food.com.

Provided by dicentra

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup raw whole almond
1 cup organic bulk quinoa
1 teaspoon honey
1 tablespoon finely chopped organic shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
fresh ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons dried currants or 2 tablespoons dried cherries
1 organic apple, cut into 1/4-inch-thick slices

Steps:

  • Toast almonds until fragrant in a 375º F oven for about seven minutes.
  • Rinse quinoa thoroughly in a fine sieve and drain. Bring 2 cups of water to a boil in a medium saucepan.
  • Add quinoa, return to boil, stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.
  • For the dressing, whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl.
  • Season with pepper. Whisking constantly, add olive oil in a slow, steady stream and whisk until emulsified. Add quinoa, currants, apple and nuts and toss well.

QUINOA AND APPLE SALAD WITH CURRY DRESSING



Quinoa and Apple Salad with Curry Dressing image

Categories     Salad     Apple     Quinoa     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 12

1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Steps:

  • Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.
  • Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.
  • Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
  • Fit to eat recipe
  • (Per serving)
  • Calories: 304
  • Fat: 14g
  • Cholesterol: 0mg
  • Carbohydrate: 38g
  • Sodium: 154mg
  • Protein: 8g
  • Fiber: 5g

QUINOA SALAD WITH MANGOES AND CURRY DRESSING



Quinoa Salad With Mangoes and Curry Dressing image

Make and share this Quinoa Salad With Mangoes and Curry Dressing recipe from Food.com.

Provided by averybird

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/3 cups quinoa, rinsed thoroughly
1/2 teaspoon salt
2 large mangoes
1 jalapeno chile, seeded and diced
3 scallions, including an inch of the greens, thinly sliced (chives also work well)
1/3 cup almonds, roasted
1 garlic clove
1/4 teaspoon salt
2 tablespoons mayonnaise or 2 tablespoons sour cream
2 teaspoons curry powder
1 1/2 tablespoons fresh lemon juice
5 tablespoons light olive oil (or sunflower seed oil)
2 tablespoons finely chopped cilantro

Steps:

  • Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
  • Peel and dice the mangoes into 1/2" squares.
  • Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
  • Chop the almonds and add them last so they stay crisp.
  • For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

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

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

CURRY QUINOA AND COUSCOUS SALAD



Curry Quinoa and Couscous Salad image

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

2 cups water
1 cup quinoa
1 ½ cups water
1 cup couscous
1 (15 ounce) can chickpeas, rinsed and drained
2 cups chopped tomatoes
2 red bell peppers, chopped
3 stalks celery, chopped
1 cup dried cranberries
½ cup chopped pecans
2 shallots, chopped
¼ cup freshly chopped parsley
1 tablespoon chopped fresh cilantro, or to taste
3 lemons, juiced
¼ cup curry paste (such as Patak's®)
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons sesame oil
1 teaspoon ground cumin
1 teaspoon salt
1 cup olive oil

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

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