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 Cooking Light September 2010

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John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

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 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, 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.

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.