Curried Quinoa Salad with Cucumber Mint Raita
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
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.
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.