Curried Quinoa Salad with Cucumber-Mint Raita

Name: Curried Quinoa Salad with Cucumber-Mint Raita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 142 grams package fresh baby spinach; 118 milliliters diced celery; 3 Tbsps currants; 2 teaspoons Madras curry powder; 59 milliliters finely diced peeled English cucumber; 3 Tbsps chopped fresh cilantro; 2 teaspoons chopped fresh mint; 1 garlic clove, crushed; 59 milliliters thinly sliced green onions; 1 teaspoons kosher salt; 1 diced peeled ripe mango; 1 teaspoon olive oil; 237 milliliters uncooked quinoa; 473 milliliters water; 170 grams carton plain low-fat yogurt

Curried Quinoa Salad with Cucumber-Mint Raita might be just the Indian recipe you are searching for. This recipe serves 6. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 177 calories. It works best as a side dish, and is done in roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. If you have quinoa, celery, water, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a medium saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add curry and garlic to pan; cook 1 minute, stirring constantly.

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Garlic

Curry Powder

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Frying Pan

Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender.

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Quinoa

Water

Remove from heat; stir in salt. Cool completely.

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Salt

Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.

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Green Onions

Cilantro

Currants

Celery

Quinoa

Mango

Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.

Ingredients you will need

Cucumber

Spinach

Quinoa

Yogurt

Raita

Mint

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Bowl

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

142grams

package fresh baby spinach 118milliliters

diced celery 3Tbsps

currants 2teaspoons

Madras curry powder 59milliliters

finely diced peeled English cucumber 3Tbsps

chopped fresh cilantro 2teaspoons

chopped fresh mint 1

garlic clove, crushed 59milliliters

thinly sliced green onions 1teaspoons

kosher salt 1

diced peeled ripe mango 1teaspoon

olive oil 237milliliters

uncooked quinoa 473milliliters

water 170grams

carton plain low-fat yogurt

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Weingut Durnberg Weinviertel Falkenstein Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.