Curried Quinoa Salad With Yogurt Cumin Dressing Recipes

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.

Steps:

• In a small bowl, mix together all the dressing ingredients. Refrigerate.
• Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
• Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
• When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
• Serve drizzled with the dressing.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

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.

Steps:

• Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
• Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
• Cook quinoa in a 4- to 5-quart pot ofboiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
• Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
• *Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).