Curried Quinoa Salad with Cucumber Mint Raita

Name: Curried Quinoa Salad with Cucumber Mint Raita Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 teaspoon coconut oil (pure extra virgin organic is a MUST); 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 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

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 teaspoon coconut oil (pure extra virgin organic is a MUST)2 teaspoons Madras curry powder1 garlic clove, crushed1 cup uncooked quinoa2 cups water3/4 teaspoon kosher salt1 diced peeled ripe mango 1 cup diced celery1/4 cup thinly sliced green onions3 tablespoons chopped fresh cilantro 3 tablespoons currants1/4 cup finely diced peeled English cucumber 2 teaspoons chopped fresh mint1 (6-ounce) carton plain low-fat yogurt

Directions

1. 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.
2. Add mango and next 4 ingredients to cooled quinoa; toss gently.
3. 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.

Serving Size: Makes 6 (3/4 cup) servings

Number of Servings: 6

Recipe submitted by SparkPeople user THESHRINKINLADY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving