Curried Quinoa Salad

Submitted by:
From "The Flexitarian Diet," Dawn Jackson Blatner, found in Chicago Tribune, 3/4/09
Per Serving: 531 Kcal, 6 g fat, 1 g sat fat, 5 mg Cholesterol, 100g Carbohydrates, 20g Protein, 756mg Na, 16g Fiber.

Preparation time: 2
Cooking time: 20

Difficulty:
Serves: 4

Dietary guidance: v v 

Tags: salad · whole · grain ·

Ingredients

2 c. water
1 c. quinoa (rinsed)
2 tsp. Curry powder or garam masala
8 green onions, chopped
2 cans (15 Oz.) chickpeas, rinsed, drained (or substitute 4 Oz. cooked salmon, tuna, or other fish)
2 c. shredded carrots
1/2 c. dried cranberries

Yogurt-cumin dressing:
Combine the following in a bowl & refrigerate before serving
1 c. plain nonfat yogurt
1/2 c. fresh chopped cilantro
3 tsp. lemon juice
1 tsp. grated lemon zest
1 tsp. hot chili sauce
1/4 tsp. ground cumin

Method

Heat the water to a boil in a large saucepan
Add the quinoa and curry powder, lower heat to a simmer.
Cover the pan, cook 20 minutes.
Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl; arrange on top of quinoa or stir all ingredients together.
Top with dressing

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