Curried Quinoa Salad with Cucumber-Mint Raita

Quinoa is actually a seed, not a grain, and is a complete protein source, containing all nine essential amino acids.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Curried Quinoa Salad with Cucumber-Mint Raita

Cooking Method: Boiling, Sautéing Cuisine: Indian, International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 2 cup Water
• 1 medium Cucumber
• 1 cup Greek yogurt
• 2 tablespoon Mint leaves
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Curry powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Cherry tomatoes
• 1 small Red onion
• 2 tablespoon Fresh cilantro
• 2 tablespoon Almonds

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, bring water to a boil. Add quinoa and simmer for 15 minutes or until tender. Drain any excess water.
2. In a small bowl, combine Greek yogurt, mint leaves, lemon juice, olive oil, curry powder, salt, and black pepper to make the cucumber-mint raita.
3. In a large mixing bowl, combine cooked quinoa, cucumber (diced), cherry tomatoes (halved), red onion (thinly sliced), and fresh cilantro. Toss well.
4. Add the cucumber-mint raita to the quinoa mixture and toss until well coated.
5. Let the salad rest for 10 minutes to allow the flavors to meld together.
6. Serve the curried quinoa salad garnished with almonds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 6g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.