Curried Quinoa Salad with Cucumber-Mint Raita

7 Reviews
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Photo: John Autry; Styling: Mindi Shapiro Levine
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6 servings
By Jeanne Kelley
September 2010
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • 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

How to Make It

Step 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.

Step 2

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

Step 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.

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Ratings & Reviews

A keeper! Great summer salad!

Beth
July 12, 2016
Flavorful and light recipe! Love it, have made it several times. Usually double the mango as well as the riata, but love it. Hard to believe others didn't enjoy, just goes to show you how personal taste is different for everyone.

werdenka's Review

raresters
July 17, 2013
Disappeared Off my Table. The Man Liked It So Much, He Ate What Was Supposed To Be My Lunch For Work The Next Day!

sprky182's Review

megan74
July 12, 2011
This was good, not great. I used regular curry powder so perhaps it was missing some zing from that. Probably won't make it again.

megan74's Review

sprky182
February 01, 2011
My husband and I loved this recipe. We love quinoa, and I can always use another recipe that uses that ingredient! Instead of topping the quinoa, spinach, and raita, I mixed it all together. Will make again!

raresters's Review

werdenka
September 07, 2010
this was my first experience with quinoa, i think it would be better if it was 1:1 quinoa to water, mine turned out mushy. I really liked the curry flavor of the quinoa, I think I'd really like it if the quinoa wasn't mushy.

Tthunersen's Review

Tthunersen
September 06, 2010
This recipe caught my attention for the unusual combination of ingredients. I was initially scared off from reading the other review but decided to give it a try. I loved the flavor palette of this dish and can't wait to eat the leftovers tomorrow. I chose regular curry instead of the Madras to avoid so much heat and was extremely happy with the results of the sweet and savory combo with the quinoa.

lthompson2000's Review

lthompson2000
August 18, 2010
I love quinoa, and I generally love CL recipes, but not this one. It completely lacks flavor. I made the full recipe with chicken breast so that my husband and I would have leftovers to enjoy for lunch during the week. It was so bad that we poured it all down the drain and prepared an alternative meal. Yuck!
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