Curried Quinoa Salad With Mango Recipes

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

Ingredients

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

QUINOA SALAD WITH MANGOES AND CURRY DRESSING

Quinoa Salad With Mangoes and Curry Dressing image

Make and share this Quinoa Salad With Mangoes and Curry Dressing recipe from Food.com.

Provided by averybird

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 cups quinoa, rinsed thoroughly
1/2 teaspoon salt
2 large mangoes
1 jalapeno chile, seeded and diced
3 scallions, including an inch of the greens, thinly sliced (chives also work well)
1/3 cup almonds, roasted
1 garlic clove
1/4 teaspoon salt
2 tablespoons mayonnaise or 2 tablespoons sour cream
2 teaspoons curry powder
1 1/2 tablespoons fresh lemon juice
5 tablespoons light olive oil (or sunflower seed oil)
2 tablespoons finely chopped cilantro

Steps:

Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
Peel and dice the mangoes into 1/2" squares.
Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
Chop the almonds and add them last so they stay crisp.
For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

CURRIED QUINOA SALAD WITH MANGO

Curried Quinoa Salad with Mango image

Categories Onion Appetizer Side Vegetarian Quick & Easy Mango Quinoa Curry Cucumber Spinach Summer Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa (about 6 ounces)
1/4 cup canola oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney, chopped if chunky
1 1/2 teaspoons curry powder
1/4 teaspoon dry mustard
1 cup chopped peeled mango plus mango spears for garnish
1 cup chopped unpeeled English hothouse cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach

Steps:

Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
To chop a mango:
Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.

CURRIED QUINOA SALAD WITH MANGO

Curried Quinoa Salad with Mango image

This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!

Provided by Cinderella

Categories Quinoa Salad

Time 1h25m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ cups chicken stock
¾ cup quinoa
1 ½ teaspoons curry powder
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 mango - peeled, seeded and diced
3 green onions, chopped

Steps:

Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 31.1 g, Cholesterol 0.3 mg, Fat 2.4 g, Fiber 3.8 g, Protein 5.3 g, SaturatedFat 0.4 g, Sodium 552.7 mg, Sugar 8.2 g

QUINOA WITH MANGO AND CURRIED YOGURT

Quinoa with Mango and Curried Yogurt image

Categories Fruit Side Steam Vegetarian Quick & Easy Yogurt Mango Quinoa Curry Healthy Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 13

Ingredients

1/3 cup plain yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon finely grated peeled fresh ginger
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable or peanut oil
1 1/3 cups quinoa (7 1/2 ounce)*
1 pound firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeño chile, seeded (if desired for less heat) and minced
1/3 cup chopped fresh mint
1/2 cup salted roasted peanuts (2 1/2 ounces), chopped

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).

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