Curried Quinoa Salad with Cucumber-Mint Raita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Indian-inspired dish features quinoa, a high-protein grain that cooks relatively quickly. We like the heat that Madras curry powder brings, but use regular curry powder, if you prefer. Ingredients:
1 teaspoon olive oil |
2 teaspoons madras curry powder |
1 garlic clove, crushed |
1 cup uncooked quinoa |
2 cups water |
3/4 teaspoon kosher salt |
1 diced peeled ripe mango |
1/2 cup diced celery |
1/4 cup thinly sliced green onions |
3 tablespoons chopped fresh cilantro |
3 tablespoons currants |
1/4 cup finely diced peeled english cucumber |
2 teaspoons chopped fresh mint |
1 (6-ounce) carton plain low-fat yogurt |
1 (6-ounce) package fresh baby spinach |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add curry powder 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 and next 4 ingredients to cooled quinoa; toss gently.
3. Combine cucumber, mint, and yogurt in a small bowl; 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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