Best Curried Quinoa With Red Lentils And Kale Recipes

QUINOA AND RED LENTIL STEW

Quinoa and Red Lentil Stew image

This quinoa and red lentil stew is healthy and hearty. Flavorful but not spicy... A great dish for the whole family. This stew tastes even better after it's been refrigerated overnight. Keeps 3 to 4 days in the fridge.

Provided by deirdreb

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 1h25m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
4 medium russet potatoes, peeled and diced
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
2 stalks celery, chopped
1 cup tri-colored quinoa, rinsed and dried
1 cup dry red lentils, rinsed and drained
1 teaspoon ground black pepper
½ teaspoon sea salt, or more to taste
2 (32 ounce) cartons chicken broth
1 teaspoon mild curry powder
½ teaspoon ground cumin
¼ teaspoon ground ginger
½ cup plain yogurt, or to taste
1 medium avocado, diced
3 stalks green onions, sliced

Steps:

Heat oil and butter in a heavy-bottomed stock pot over medium heat until shimmering. Add potatoes, carrots, onion, celery, quinoa, and lentils; stir until coated. Cook until onions are translucent, about 10 minutes. Season with pepper and 1/2 teaspoon salt.
Stir in chicken broth and increase heat to medium-high; bring to a boil. Cover and cook, stirring once or twice, for 10 minutes.
Uncover and stir in curry powder, cumin, and ginger until well incorporated. Reduce heat to low, cover, and cook for 35 minutes. Taste and season with more sea salt as needed.
Ladle warm stew into bowls and garnish with yogurt, avocado, and green onion.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 55.6 g, Cholesterol 14.1 mg, Fat 12.5 g, Fiber 14.2 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 1249.9 mg, Sugar 5.7 g

CURRIED QUINOA

Curried Quinoa image

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

Ingredients

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

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

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

Ingredients

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