CURRY QUINOA AND COUSCOUS SALAD

Curry Quinoa and Couscous Salad image

This hearty recipe is good as a main dish or a side. I make this on the weekend so I have this all week.

Provided by NMINE

Categories Salad Grains Quinoa Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 21

Previous Next

Ingredients

2 cups water
1 cup quinoa
1 ½ cups water
1 cup couscous
1 (15 ounce) can chickpeas, rinsed and drained
2 cups chopped tomatoes
2 red bell peppers, chopped
3 stalks celery, chopped
1 cup dried cranberries
½ cup chopped pecans
2 shallots, chopped
¼ cup freshly chopped parsley
1 tablespoon chopped fresh cilantro, or to taste
3 lemons, juiced
¼ cup curry paste (such as Patak's®)
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons sesame oil
1 teaspoon ground cumin
1 teaspoon salt
1 cup olive oil

Steps:

Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.

Nutrition Facts : Calories 467 calories, Carbohydrate 48.2 g, Fat 28.2 g, Fiber 5.7 g, Protein 7.6 g, SaturatedFat 3.7 g, Sodium 570.4 mg, Sugar 11.7 g