Curried Quinoa Salad

Curried Quinoa Salad

  • 1/4 cup plain yogurt (whatever your preference is)
  • 1 tablespoon fresh squeezed lime juice
  • 2 teaspoons yellow curry powder
1 teaspoon fresh ginger, peeled and finely grated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 1/3 cups uncooked Healthworks Quinoa
2 mangoes, cut into 1/2-inch chunks
  • 1 red bell pepper, seeded and cut into 1/4-inch chunks
  • 1 fresh serrano chile, seeded and minced
1/4 cup fresh mint, chopped
  • 1/2 cup salted roasted cashews or peanuts, chopped
  1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly add oil, whisking until fully combined.
  2. Rinse quinoa in a bowl for three minutes, using fingers to agitate grains. Quinoa has a coating of bitter saponin that needs to be removed before cooking, and agitating while rinsing will help remove it.
  3. In a 5-quart pot, bring four cups of water to a boil with 1/2 teaspoon of salt. Add in quinoa and cook for 15 minutes, until grains are cooked through but still just a touch crunchy. Pour into a sieve, rinse with cold water, and let sit to drain for 15 minutes.
  4. Once quinoa is fully drained, mix with curried yogurt and remaining ingredients in a large bowl. Serve at room temperature.

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