Curried Quinoa Salad with Cucumber-Mint Raita

Curried Quinoa Salad with Cucumber-Mint Raita Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine
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.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 268
Fat 4.5 g
Satfat 0.9 g
Monofat 1.9 g
Polyfat 1.3 g
Protein 10.7 g
Carbohydrate 46.8 g
Fiber 6 g
Cholesterol 2 mg
Iron 4.4 mg
Sodium 418 mg
Calcium 122 mg


1 teaspoon olive oil
2 teaspoons Madras curry powder
1 garlic clove, crushed
1 cup uncooked quinoa
2 cups water
3/4 teaspoon kosher salt
1 diced peeled ripe mango
1/2 cup diced celery
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro
3 tablespoons currants
1/4 cup finely diced peeled English cucumber
2 teaspoons chopped fresh mint
1 (6-ounce) carton plain low-fat yogurt
1 (5-ounce) package fresh baby spinach


1. 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.

2. Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.

3. 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.

Jeanne Kelley,

Cooking Light

September 2010
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