Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jeanne Kelley
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add mango and next 4 ingredients to cooled quinoa; toss gently.

  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

268 calories; fat 4.5g; saturated fat 0.9g; mono fat 1.9g; poly fat 1.3g; protein 10.7g; carbohydrates 46.8g; fiber 6g; cholesterol 2mg; iron 4.4mg; sodium 418mg; calcium 122mg.
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