Curried Quinoa Salad with Cucumber-Mint Raita Recipe

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Curried Quinoa Salad with Cucumber-Mint Raita
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Ingredients:

Directions:

  1. Heat oil in a medium saucepan over medium-high heat. Add curry and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Cool completely.
  2. Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
  3. Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 155.77 Kcal (652 kJ)
Calories from fat 22.96 Kcal
% Daily Value*
Total Fat 2.55g 4%
Cholesterol 0.28mg 0%
Sodium 386.98mg 16%
Potassium 340.74mg 7%
Total Carbs 28.51g 10%
Sugars 8.94g 36%
Dietary Fiber 3.84g 15%
Protein 5.18g 10%
Vitamin C 24.6mg 41%
Vitamin A 0.1mg 3%
Iron 14.5mg 80%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 76.18 Kcal (319 kJ)
Calories from fat 11.23 Kcal
% Daily Value*
Total Fat 1.25g 4%
Cholesterol 0.14mg 0%
Sodium 189.24mg 16%
Potassium 166.63mg 7%
Total Carbs 13.94g 10%
Sugars 4.37g 36%
Dietary Fiber 1.88g 15%
Protein 2.54g 10%
Vitamin C 12mg 41%
Iron 7.1mg 80%
Calcium 25.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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