Curried Quinoa Salad with Cucumber-Mint Raita
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.
Heat oil in a medium saucepan over medium-high heat.
Add curry and garlic to pan; cook 1 minute, stirring constantly.
Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender.
Remove from heat; stir in salt. Cool completely.
Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
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.