Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 355.4
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 243.6 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 11.5 g
  • Protein: 16.4 g

View full nutritional breakdown of Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes calories by ingredient
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Number of Servings: 6

Ingredients

    Ingredients:

    1 cup dried quinoa
    1 cup green or brown lentils
    6 sun-dried tomatoes
    3/4 cup raw cashews, broken into pieces
    juice from two lemons
    1 teaspoon of curry powder
    dash of mustard powder
    fresh cracked black pepper to taste
    1/4 teaspoon of cayenne pepper
    1/2 teaspoon of ground coriander
    1/2 teaspoon of ground cumin
    1/2 teaspoon of garam masala
    1/2 teaspoon of sea salt
    1/2 cup of water
    1 - 2 teaspoons of honey
    1 large red pepper, seeded and finely chopped
    2 - 3 jalapeņos, seeded and minced
    1/2 cup of scallions, both green parts and white parts, finely chopped


Tips


Serve chilled or at room temperature.


Directions

Instructions:

Rinse the quinoa under cold running water and soak overnight in 2 cups of water. Bring the quinoa to a boil, reduce the heat to low, cover and simmer for 15 minutes or until the liquid is absorbed.

Rinse the lentils, transfer to a medium pot, and cover with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the lentils are tender, about 20 to 30 minutes. Drain off any excess water. Combine the cooked quinoa and lentils in a large bowl, and set aside.

Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop finely. Dry roast the cashew pieces over medium-low heat until golden brown, and set aside.

To make the dressing, blend the roasted cashews, mustard powder, black pepper, spices, salt, water and honey in a blender or food processor until creamy. Add some of the dressing to the quinoa and lentils and toss. Now add the red pepper, jalapeņos, scallions and sun-dried tomatoes. Add the rest of the dressing and stir well to combine.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GTKARLA.

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