- Calories 268
- Fat 4.5g
- Satfat 0.9g
- Monofat 1.9g
- Polyfat 1.3g
- Protein 10.7g
- Carbohydrate 46.8g
- Fiber 6g
- Cholesterol 2mg
- Iron 4.4mg
- Sodium 418mg
- Calcium 122mg
Curried Quinoa Salad with Cucumber-Mint Raita
This Indian-inspired dish features quinoa, a high-protein grain that cooks relatively quickly. We like the heat that Madras curry powder brings, but use regular curry powder if you prefer.
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add curry and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Cool completely.
Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.
A keeper! Great summer salad!