Curried Quinoa Salad Recipes

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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



Curried Quinoa Salad image

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

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

CURRIED QUINOA

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8



Curried Quinoa image

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

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



Curried Quinoa Salad With Cranberries image

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

2 cups water
1 cup quinoa
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon honey
1 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup celery, finely chopped
1/2 cup dried cranberries or 1/2 cup other mixed dried fruit

CURRIED QUINOA SALAD

Mmm curried Quinoa.. really, how can you go wrong with this? For a full lunch add some chicken or tofu.

Provided by kelly in TO

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14



Curried Quinoa Salad image

Steps:

  • Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop.
  • Bring 2 cups water to a boil in a saucepan and add toasted quinoa.
  • Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool.
  • Heat 1 tbsp oil in a frying pan and add onion, fry onion over a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside.
  • Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
  • Serve.

1 cup quinoa, rinsed & drained
1 tablespoon olive oil
1/3 cup olive oil
1/2 cup onion, chopped
1 teaspoon curry powder
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt & pepper, each
1/2 cup carrot, finely chopped
1/2 red pepper, chopped
1/4 cup dried apricot, chopped
1/4 cup toasted cashews, chopped
2 tablespoons green onions, chopped
1 tablespoon parsley, chopped

CURRIED RICE AND QUINOA SALAD

For a salad to make a meal, it should contain something more substantial, like grains, beans or potatoes, or protein-rich ingredients like cheese, fish or eggs. Poach an egg, place it atop a generous serving of frisée salad tossed with croutons, herbs and a tart vinaigrette, and you've got lunch or a light dinner. A spinach salad with green beans can be transformed into a comforting and nourishing meal when warm potatoes tossed with vinaigrette and feta are added to the mix. I've made this mixed-grains salad using both regular brown rice and brown basmati rice. I like the lightness of the basmati brown rice, but I also enjoy the chewiness of regular brown rice.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 10m

Yield Serves six

Number Of Ingredients 15



Curried Rice and Quinoa Salad image

Steps:

  • Combine all of the salad ingredients.
  • Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 2 grams, TransFat 0 grams

3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
1/2 cup quinoa, preferably red quinoa, cooked
1/4 cup toasted almonds, coarsely chopped
1 large stalk celery, diced
1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
1/4 cup chopped cilantro
1/2 cup plain low-fat yogurt or buttermilk
2 tablespoons Hellmann's or Best Foods Mayonnaise
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
Pinch of cayenne
Salt to taste
2 tablespoons canola oil
1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water

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