Curried Quinoa Salad With Cucumber-Mint Raita Recipe

Name: Curried Quinoa Salad With Cucumber-Mint Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 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; 1/2 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; 1 (5-ounce) package fresh baby spinach

Servings: persons

1 teaspoon olive oil
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
1/2 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
1 (5-ounce) package fresh baby spinach

1
Heat oil in a medium saucepan over medium-high heat. Add curry 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, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
3
Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 teaspoons Madras curry powder, 1 garlic clove, crushed, 1 cup uncooked quinoa, and more.

Yes, Curried Quinoa Salad With Cucumber-Mint Raita falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Quinoa Salad With Cucumber-Mint Raita

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