Eating My Way Through

Curried Quinoa and Raita Salad January 30, 2011

Filed under: Lunch,Salad — Nikki Wegner @ 4:28 pm

I cook a lot on Sundays to have ready meals for the week. I try to mix it up, and make things that are healthy, yummy, refrigerate well and that I  won’t get bored with.

So I decided to try something new recently, and cook with curry powder. I know that I am a little late to the party on this one, but it wasn’t something I had ever cooked with before! This recipe called specifically for madras curry powder (found in the Indian food section of my supermarket), which is a bit spicier than regular curry powder, so if you want less heat, feel free to use the regular kind!

To start, you saute some garlic with curry powder in a medium saucepan (make sure you grab one with a lid). Then you add in your quinoa and some water. Bring everything to a boil.


Quinoa Boiling

Quinoa Boiling


Put the cover on the saucepan, reduce the heat to a simmer and cook for 16 minutes or until the water is absorbed.

Remove the cooked quinoa from the heat and let it cool completely.





Once the quinoa is cooled, stir in the mango, green onions and cilantro.


Curried Quinoa Salad

Curried Quinoa Salad


To make the raita, simply combine cucumber, mint and yogurt in a small bowl. Serve with some spinach for some extra greens!


Curried Quinoa and Raita Salad

Curried Quinoa and Raita Salad

This recipe would be great for a light weeknight meal, but I used it for a week of lunches. To make sure it stayed fresh I kept the spinach, quinoa and raita all separate, not combining until lunchtime.


Curried Quinoa and Raita Salad (Adapted from Cooking Light)

1 tsp olive oil

2 tsps Madras curry powder

1 garlic clove, crushed

1 cup quinoa

2 cups water

3/4 tsp kosher salt

1 mango, peeled and diced

1/4 cup green onions, thinly sliced

3 tbsp cilantro, fresh and chopped

1/4 cup cucumber, peeled and diced

2 tsp mint, fresh and chopped

1 (6oz) carton plain, non-fat greek yogurt

1 (5oz) package baby spinach


Heat oil in a medium saucepan over medium heat, add curry and garlic and cook for one minute

Add quinoa and two cups water and bring everything to a boil

Cover, reduce heat, and simmer 16 minutes or until tender and water absorbed

Remove from heat, stir in salt and cool quinoa completely

Add mango, green onions, cilantro to quinoa and toss gently

In a separate small bowl, combine cucumber, mint, yogurt and stir well

Yields 4-6 servings


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