Curry Quinoa Salad

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Curry Quinoa Salad

This is a great side dish or can be a main dish if added to a large vegetable salad.

Serves 4 as a side dish, 2 as a main dish
Serving Size: ¾ cup
Prep Time: 15 minutes
Cook Time: 15 minutes (for quinoa)
Total Time: 30 minutes (less if using already prepared quinoa)

Ingredients:

Salad:

  • 2 cups cooked quinoa[1]
  • 1 mango, chopped
  • 1 cup black beans (canned is fine, just choose low-sodium and rinse well)
  • ¼ cup chopped green onions
  • ½ cup sliced almonds, toasted

Vinaigrette:

  • 2 tablespoons plain, fat-free Greek yogurt
  • 2 teaspoons curry powder
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil

Directions:

  1. Combine the quinoa, mango, black beans, green onions, and almonds in a large bowl.
  2. Make the vinaigrette by shaking all ingredients in a screw top jar or plastic container with tight fitting lid.
  3. Dress the salad just prior to serving.

Nutrition Information per Serving: (Based on 4 servings, as a side dish)

  • Serving Size: ¾ cup
  • Vegetables: ¼ cup
  • Fruits: ¼ cup
  • Calories: 423 calories
  • Carbohydrates: 46 grams
  • Fiber: 9 grams
  • Protein: 12 gram
  • Fat: 22 grams
  • Sodium: 75 mg

 

[1] Quinoa cooks quickly, so it is a great whole grain to use. A general rule of thumb for quinoa is 1 cup of grain and 1 cup of water yields 2 cups of cooked grain. It cooks in about 15-20 minutes. 

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