CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
CURRIED QUINOA
My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together.
Provided by Debbwl
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
- Add curry powder and toasted Quinoa , stirring for 1 minute.
- Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
- Stir in peas, apricots, almonds, raisins, or cranberries and serve.
CURRIED QUINOA
A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.
Provided by A.F.
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
- Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g
CURRIED CHICKEN QUINOA
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using.
Nutrition Facts : Calories 361 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 173 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 33 grams
PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS
This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!
Provided by blancdeblanc
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
- Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
- Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
- Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g
CURRIED QUINOA PILAF
Experiment with our Curried Quinoa Pilaf for a dish as easy as curried rice. Our Curried Quinoa Pilaf has a built-in bonus of nutty, earthy quinoa flavor.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 5 servings, about 3/4 cup each.
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan on medium-high heat. Add onion; cook and stir 4 minutes or until onion is tender.
- Add broth, quinoa, raisins and curry powder; stir. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until broth is absorbed.
- Stir in carrots and almonds; cover. Let stand 5 minutes before serving.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
CURRIED QUINOA SALAD WITH CRANBERRIES
You can only find quinoa in healthstores here. And not all quinoa products are (yet) available. But OK, when I found this recipe I was glad I could make it. Be sure to rinse the quinoa before boiling it. If you can't find quinoa you can use either couscous or bulgur.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse quinoa in plenty of water, drain.
- In medium saucepan, bring the two cups of water to a boil over high heat.
- Stir in quinoa.
- Reduce heat and simmer, uncovered, for 15 minutes or until water is absorbed.
- Remove from heat and let cool
- In small bowl, mix soy sauce, vinegar, honey, curry powder and red pepper flakes, stirring until completely blended
- Combine, in a serving bowl, remaining ingredients.
- Gently stir in cooled quinoa, then soy sauce mixture.
Nutrition Facts : Calories 207.1, Fat 2.9, SaturatedFat 0.3, Sodium 522.1, Carbohydrate 38.3, Fiber 5.4, Sugar 7.7, Protein 7.9
CURRIED QUINOA AND CHICKPEAS
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.
CORIANDER SALMON WITH CURRIED QUINOA & POMEGRANATE
You should aim to eat oily fish at least once a week, as the beneficial omega-3 fatty acids that support heart health can't be made by your body
Provided by Sara Buenfeld
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Boil a saucepan of water, add the quinoa and cook for 5 mins. Add the beans, bring back to the boil, then simmer for 10 mins. Remove from the heat and leave to stand for 5 mins, then drain, rinse and drain again.
- Meanwhile, blitz the fresh coriander, ginger, lemon juice, cumin, chilli and ground coriander in a small bowl using a hand blender. Arrange the salmon steaks on the baking sheet, then spread a teaspoon of the coriander mix on each one, saving the rest for later. Bake for 8-10 mins, depending on the thickness of the salmon.
- Heat the oil in a non-stick pan and stir-fry the courgettes and onions for 8-10 mins over a medium heat until softened and starting to colour. Stir in the garam masala, bouillon powder and remaining coriander mixture, then add the chickpeas and cook for a minute. Tip into a serving bowl and stir through the cooled quinoa, green beans and pomegranate seeds. Spoon half onto two plates and flake over 2 of the salmon fillets.
- Reserve the remaining two portions of quinoa salad and salmon to eat cold for lunch the next day, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 526 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 1.1 milligram of sodium
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- Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.
- Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.
- In the meantime, prepare dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.
- Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor.
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