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Curried Quinoa Salad
Serving Size: 8
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Mango, cucumber and mint are just a few of the ingredients that make up this summery quinoa salad. Topped with a curried dressing made of yogourt, curry powder and lime zest, this is a side dish that tastes great with just about everything!
1½ cups (370 g) quinoa
3 cups (750 mL) low sodium vegetable stock
1 cup (150 g) sliced cucumber
1 cup (150 g) sliced mango
¼ cup (40 g) dried cranberries
2 tbsp (30 mL) freshly chopped mint
2 tbsp (30 mL) toasted sliced almonds
1 tbsp (15 mL) curry powder
½ cup (125 mL) Astro Original Balkan Plain 2% yogourt
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) honey
Salt and pepper
- To make the dressing, whisk together curry powder, Astro Original yogourt, canola oil, vinegar, honey and season with salt and pepper. Set aside.
Meanwhile, bring vegetable stock to a boil. Add the quinoa and ¼ tsp salt and simmer for 15 minutes covered or until liquid is absorbed. Turn off the heat and let quinoa sit for 10 minutes covered. Fluff with a fork.
- While the quinoa cooks, prepare the remaining salad ingredients. Let quinoa cool slightly, toss with dressing. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.
Calories per serving: 268, Fat 5 grams, Cholesterol 2.4 mg, Sodium 462 mg, Carbohydrates 42.1 grams, Fibre 7.1 grams, Sugar 2.1 grams, Protein 10.7 grams
- Quinoa is a complete protein, which means that it contains all of the nine essential amino acids and is qualified as a superfood.
- One serving contains 24% of the % Daily Value of Iron.
Nutritional information is based on an average 2,000 calorie a day diet. Any product substitutions will alter the nutritional information.
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