Curried Quinoa Salad With Yogurt Cumin Dressing Food

CURRIED QUINOA SALAD

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.

CURRIED QUINOA SALAD WITH YOGURT-CUMIN DRESSING

Steps:

• In a small bowl, mix together all the dressing ingredients. Refrigerate.
• Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
• Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
• When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
• Serve drizzled with the dressing.

CURRY QUINOA AND COUSCOUS SALAD

Steps:

• Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
• Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.

CURRIED CHICKEN SALAD WITH GREEK YOGURT

Steps:

• Combine chicken with celery and almonds in a bowl.
• Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

QUINOA WITH MANGO AND CURRIED YOGURT

Steps:

• Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
• Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
• Cook quinoa in a 4- to 5-quart pot ofboiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
• Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
• *Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).

CURRIED QUINOA SALAD

Steps:

• Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop.
• Bring 2 cups water to a boil in a saucepan and add toasted quinoa.
• Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool.
• Heat 1 tbsp oil in a frying pan and add onion, fry onion over a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside.
• Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
• Serve.