- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 372.3
- Total Fat: 19.8 g
- Cholesterol: 0.0 mg
- Sodium: 436.3 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 5.5 g
- Protein: 10.8 g
Curried Quinoa Salad [Glow magazine]Submitted by: LGWHITFORD
IntroductionA crunchy salad with great taste, loads of protein - vegan and gluten free. A crunchy salad with great taste, loads of protein - vegan and gluten free.
3 T low sodium soy sauce
1 T Sesame Oil
1 T freshly grated ginger
1/2 package extra firm tofu cut into 1" strips or 1/2 " cubes
1 cup Quinoa - I use combo of red, black and white [well rinsed]
2.5 cups vegetable broth
1/2 cup sliced almonds or walnuts
1 cup shredded or finely chopped carrots
3 green onions, sliced
1/4 c each cilantro ad parsley - fresh
3/4 c chopped dried apricots
1/2 cup dried cranberries (optional)
2 T curry powder
1/4 c freshly squeezed lime juice
1 T honey
1/4 c canola oil
Rinse quinoa thoroughly. Drain and place in medium sauce pan with broth. Bring t a boil, cover, reduce heat and summer until all liquid is absorbed. Remove from heat, fluff with fork and set aside.
Toast almonds until golden - some like walnuts
Combine carrots, onion, parsley, cilantro, apricots, nuts, cranberries and cooked guinoa
Mix Curry powder with lime juice, honey and oil. Shake Well and pour over quinoa mixture.
Refrigerate for one hour
Spray pan with no stick, remove tofu from marinade and cook for 2-3 minutes per side until browned. Add tofu to quinoa salad mixture and serve.
Serving Size: 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LGWHITFORD.