Curried Rice And Quinoa Salad Recipes

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CURRIED RICE AND QUINOA SALAD



Curried Rice and Quinoa Salad image

For a salad to make a meal, it should contain something more substantial, like grains, beans or potatoes, or protein-rich ingredients like cheese, fish or eggs. Poach an egg, place it atop a generous serving of frisée salad tossed with croutons, herbs and a tart vinaigrette, and you've got lunch or a light dinner. A spinach salad with green beans can be transformed into a comforting and nourishing meal when warm potatoes tossed with vinaigrette and feta are added to the mix. I've made this mixed-grains salad using both regular brown rice and brown basmati rice. I like the lightness of the basmati brown rice, but I also enjoy the chewiness of regular brown rice.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 10m

Yield Serves six

Number Of Ingredients 15

3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
1/2 cup quinoa, preferably red quinoa, cooked
1/4 cup toasted almonds, coarsely chopped
1 large stalk celery, diced
1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
1/4 cup chopped cilantro
1/2 cup plain low-fat yogurt or buttermilk
2 tablespoons Hellmann's or Best Foods Mayonnaise
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
Pinch of cayenne
Salt to taste
2 tablespoons canola oil
1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water

Steps:

  • Combine all of the salad ingredients.
  • Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 2 grams, TransFat 0 grams

CURRIED QUINOA SALAD



Curried Quinoa Salad image

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

1 cup quinoa, rinsed
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 can (14-1/2 ounces) vegetable or chicken broth
1-1/2 cups grape tomatoes, halved
1 small cucumber, diced
1/3 cup diced red onion
DRESSING:
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

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

CURRY QUINOA SALAD RECIPE



Curry Quinoa Salad Recipe image

This yellow curry quinoa salad is loaded with amazing flavors and has just the right amount of crunch. We like to whip up this quinoa salad on Sunday to enjoy for lunch all week long. Check out the recipe notes for substitution ideas if needed.

Provided by Elizabeth Rider

Categories     Lunch

Time 25m

Number Of Ingredients 16

3/4 cup dried quinoa, rinsed
1/2 teaspoon sea salt
1/2 teaspoon mild yellow curry powder
1 1/4 cup purified water
1/4 cup plain unsweetened Greek Yogurt (plain coconut yogurt works, too)
1/4 cup extra virgin olive oil
1 teaspoon apple cider vinegar
3/4 teaspoon mild yellow curry powder
1/4 teaspoon turmeric
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup diced carrots (about 2 small or 1 large carrot)
1/4 cup thinly sliced scallions, white and green parts
1/3 cup dried currants (or substitute raisins)
1/3 cup slivered almonds (roasted cashews are a good substitute too)
2 tablespoons chopped cilantro

Steps:

  • Prepare the quinoa first. Place the quinoa in a fine-mesh strainer or colander and rinse well until the water runs clear, about 30 seconds. Let the quinoa drain for a few seconds, then add the rinsed quinoa, salt, curry powder and water to a medium saucepan.
  • Bring it to a boil, then cover and reduce to a simmer. Set a timer for 12 minutes. Check at 11 minutes-it will be done once all of the water is absorbed. Be careful not to let it go too long and burn to the pan.
  • Once all of the water is absorbed, turn the heat off and fluff it with a fork. 3/4 cup dried quinoa will yield 1.5 cups cooked.
  • While the quinoa cooks, whisk all of the dressing ingredients in the bottom of a large mixing bowl big enough to hold the entire salad then prepare the veggies. I find making the dressing and prepping the veggies is about the perfect amount of time to let the quinoa cook.
  • Once the quinoa is cooked, add it while it's still warm to the dressing, then add the rest of the ingredients and fold it all together.
  • Let it sit at least 30-60 minutes in the refrigerator to cool.
  • Will keep in an airtight glass container in the refrigerator for up to 4 days.

CURRIED CITRUS QUINOA WITH RAISINS AND TOASTED ALMONDS



Curried Citrus Quinoa with Raisins and Toasted Almonds image

A refreshing and satisfying side dish. Also great for lunches! You may mix red quinoa with regular quinoa for a pretty color variation.

Provided by toastyfrenchy

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 13

1 cup quinoa
1 cup low-sodium vegetable broth
1 cup water
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 teaspoons honey
1 tablespoon curry powder
2 tablespoons minced red onion
½ cup raisins
sea salt to taste
½ cup toasted sliced almonds

Steps:

  • Bring the quinoa, vegetable broth, and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  • While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey, and curry powder in a mixing bowl. Stir in the cooked quinoa, red onion, and raisins; season to taste with sea salt. Cover, and chill in the refrigerator several hours until cold.
  • Stir in half of the toasted almonds immediately before serving. Sprinkle the remaining almonds over top to serve.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 34.7 g, Fat 10.4 g, Fiber 3.7 g, Protein 6.3 g, SaturatedFat 1.2 g, Sodium 112.7 mg, Sugar 10.7 g

QUINOA-AND-APPLE SALAD WITH CURRY DRESSING



Quinoa-and-Apple Salad with Curry Dressing image

As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
  • Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
  • Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Nutrition Facts : Calories 304 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 154 g

CURRIED QUINOA AND CHICKPEAS



Curried Quinoa and Chickpeas image

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

1-1/2 cups water
1/2 cup orange juice
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium sweet red pepper, julienned
1 cup quinoa, rinsed
1 small red onion, finely chopped
1/2 cup raisins
1 teaspoon curry powder
1/2 cup minced fresh cilantro

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.

CURRIED QUINOA SALAD



Curried Quinoa Salad image

Mango, cucumber, and mint are just a few of the ingredients that make up this summery quinoa salad. Topped with a curried yogurt dressing, curry powder, and lime zest, this is a side dish that tastes great with just about everything.

Provided by mkinshella

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

3 cups low-sodium vegetable broth
1 ½ cups quinoa
½ teaspoon salt, or to taste
½ cup plain yogurt
2 tablespoons canola oil
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon curry powder
1 cup cucumber, sliced
1 cup chopped mango
¼ cup dried cranberries
2 tablespoons fresh mint leaves, chopped
2 tablespoons toasted sliced almonds
salt and ground black pepper to taste

Steps:

  • Bring vegetable broth, quinoa, and salt to a boil in a saucepan; reduce heat to low, cover, and simmer until liquid has absorbed, about 15 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes; uncover and fluff quinoa with fork.
  • Whisk yogurt, canola oil, rice wine vinegar, honey, and curry powder together in a bowl until combined; pour over quinoa and toss until coated.
  • Transfer dressed quinoa to a serving dish and top with cucumbers, mangos, cranberries, mint, and almonds; season with salt and pepper.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 32.6 g, Cholesterol 0.9 mg, Fat 6.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 259.1 mg, Sugar 9.3 g

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