Best Quinoa Salad With Mangoes And Curry Dressing Recipes
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
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
QUINOA WITH MANGO AND CURRIED YOGURT
Categories Fruit Side Steam Vegetarian Quick & Easy Yogurt Mango Quinoa Curry Healthy Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 13
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).
CURRIED QUINOA SALAD WITH MANGO
Categories Onion Appetizer Side Vegetarian Quick & Easy Mango Quinoa Curry Cucumber Spinach Summer Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
- Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
- To chop a mango:
- Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.
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