Curried Quinoa Salad (Vegetarian Times)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curried Quinoa Salad (Vegetarian Times) calories by ingredient


Introduction

The spicy-sweet dressing for this salad is made with prepared mango chutney. Spoon around the fruit chunks in the chutney to use only the smooth, jammy sauce. The spicy-sweet dressing for this salad is made with prepared mango chutney. Spoon around the fruit chunks in the chutney to use only the smooth, jammy sauce.
Number of Servings: 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)

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.