Curried Quinoa Salad with Cucumber Mint Raita

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.6
  • Total Fat: 2.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 42.8 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Curried Quinoa Salad with Cucumber Mint Raita calories by ingredient
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Number of Servings: 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

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.

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