Curried Quinoa Salad (Vegetarian Times)

Name: Curried Quinoa Salad (Vegetarian Times) Recipe
Yield: 4
Ingredients: 8 ounces sugar snap peas; 1 cup quinoa rinsed and drained; 2 TBSP curry powder divided; 2.5 TBSP unseasoned rice vinegar; 2.5 TBSP mango chutney; 2.5 TBSP olive oil; 2 small nectarines or peaches cut into wedges; 1/2 medium red onion thinly sliced; 2 cups chopped watercress (I used spinach... still yummy)

Number of Servings: 4

Ingredients

8 ounces sugar snap peas1 cup quinoa, rinsed and drained2 TBSP curry powder, divided2.5 TBSP unseasoned rice vinegar2.5 TBSP mango chutney2.5 TBSP olive oil2 small nectarines or peaches, cut into wedges1/2 medium red onion, thinly sliced2 cups chopped watercress (I used spinach... still yummy)

Directions

1) Cook sugar snap peas in large saucepan of boiling salted water 1.5 to 2 minutes, or until crisp-tender. Transfer to towel-lined plate with slotted spoon to drain.
2) Stir quinoa and 1 TBSP curry powder into same pot of boiling water. Cook 14 minutes, or until quinoa is tender, stirring occasionally.
3) Meanwhile, which together remaining 1 TBSP curry powder, vinegar, chutney sauce, and oil in medium bowl. Season with salt and pepper, if desired. Set aside.
4) Toss together sugar snap peas, nectarines, and onion in large bowl. Add greens.
5) Drain quinoa, and rinse under cold water to cool; drain again. Add quinoa and dressing to salad, and toss to coat. Serve salad garnished with a few extra leaves of spinach/watercress.

Serving Size: Makes 4 2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURAMAMASAURUS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 367.6
Total Fat: 12.3 g
Cholesterol: 0.0 mg
Sodium: 44.4 mg
Total Carbs: 57.1 g
Dietary Fiber: 8.2 g
Protein: 8.9 g

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