- 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
Photo: Oxmoor House
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
Step 1
Heat oil in a medium saucepan over medium-high heat. Add curry powder 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.
Step 2
Add mango and next 4 ingredients to cooled quinoa; toss gently.
Step 3
Combine cucumber, mint, and yogurt in a small bowl; stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Gluten-Free Cookbook
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CPanczner's Review
N/A
artemisann9's Review
Tasty, light and quick to make. The curry made the dish a little bitter (its also possible that the quinoa wasn't as well rinsed as advertised on the package), so I added two tsp of sugar to solve the problem.
ss1012's Review