Light, sweet, and spicy, this refreshing curried quinoa salad recipe is perfect for summer. A low-cal dish that provides a great helping of whole grains, you'll want to eat this for every meal of the day. Serves six as a side or four for lunch.
Course Salad, Side
Cuisine Middle Eastern
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Stephanie Stiavetti
1/4cupplain yogurt(soy, cow, or goat's milk)
1tablespoonfresh squeezed lime juice
2teaspoonsyellow curry powder
1teaspoonfresh gingerpeeled and finely grated
1/4teaspoonfreshly ground black pepper
1 1/3cupsuncooked quinoa
2wholemangoscut into 1/2-inch chunks
1wholered bell pepperseeded and cut into 1/4-inch chunks
1wholefresh serrano chileseeded and minced
1/2cupsalted roasted cashews or peanutschopped
In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly add oil, whisking until fully combined.
Rinse quinoa in a bowl for three minutes, using fingers to agitate grains. Quinoa has a coating of bitter saponin that needs to be removed before cooking, and agitating while rinsing will help remove it.
In a 5-quart pot, bring four cups of water to a boil with 1/2 teaspoon of salt. Add in quinoa and cook for 15 minutes, until grains are cooked through but still just a touch crunchy. Pour into a sieve, rinse with cold water, and let sit to drain for 15 minutes.
Once quinoa is fully drained, mix with curried yogurt and remaining ingredients in a large bowl. Serve at room temperature.