Curried Quinoa Salad with Coconut Yogurt Dressing cover Curried Quinoa Salad with Coconut Yogurt Dressing cover

Curried Quinoa Salad with Coconut Yogurt Dressing

Curried Quinoa Salad with Coconut Yogurt Dressing

AuthoryongkiCategory, DifficultyIntermediate

Quinoa, an ancient grain from northwestern South America, dubbed as the “the gold of the Incas” is treasured because of its nutritive value, it has more protein than any other grain or seed.

A cup of cooked quinoa has 8 grams protein, 5 grams of fiber, 58% of the RDA of Manganese, 30% Magnesium, 28% of Phosphorus, 19% of Folate, 18% of Copper, 15% of Iron, 13% of Zinc and the list goes on as many nutrients as why it has reached its “superfood” status.

Bringing you up a notch on vegan foods, try this “super salad”!

It’s vibrant, fresh and tangy, perfect side dish or salad main to lift you up of your season-eating-rut.

If you’re a vegan, use plant based yogurt.

The yogurt used in this recipe is made using YomeeThe first ever portable yogurt maker!

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
Main Ingredients
 1 tsp olive oil
 ¾ cup uncooked white quinoa (rinsed and drained well)
 2 tbsp curry powder
 1 ½ cups vegetable stock
 ½ tsp minced garlic
 ½ tsp mustard seeds
 2 large carrots (peeled and diced)
 ½ cup corn kernels
  cup sultanas
 ¼ cup fresh coriander (chopped)
Dressing
 34 tbsp coconut yogurt (natural)
 1 tbsp roasted sesame seeds
 1 tbsp lemon juice
 1 pinch pink himalayan salt (fine)
1

Add oil to medium saucepan and put on high heat.

2

Add quinoa, stirring regularly until most of the liquid has evaporated and become lightly toasted.

3

Add curry, garlic, then cook for a further minute. Pour in 1 and 1/2 cups of vegetable stock, carrot, corn, mustard seeds and sultanas. Bring to boil and then turn heat down to low and cover with a lid. Simmer for 15-20 minutes, until liquid has been all absorbed.

4

Whisk (blend) together all the ingredients for the dressing. Set aside.

5

After quinoa is cooked, use a fork to fluff up (to see if any remaining water is at the bottom of the pan). If there is still water at the bottom, continue to cook for another couple of minutes or until water has evaporated.

6

Serve in individual bowls and garnish with fresh coriander and nuts. Drizzle coconut yoghurt dressing to your liking.

Ingredients

Main Ingredients
 1 tsp olive oil
 ¾ cup uncooked white quinoa (rinsed and drained well)
 2 tbsp curry powder
 1 ½ cups vegetable stock
 ½ tsp minced garlic
 ½ tsp mustard seeds
 2 large carrots (peeled and diced)
 ½ cup corn kernels
  cup sultanas
 ¼ cup fresh coriander (chopped)
Dressing
 34 tbsp coconut yogurt (natural)
 1 tbsp roasted sesame seeds
 1 tbsp lemon juice
 1 pinch pink himalayan salt (fine)

Directions

1

Add oil to medium saucepan and put on high heat.

2

Add quinoa, stirring regularly until most of the liquid has evaporated and become lightly toasted.

3

Add curry, garlic, then cook for a further minute. Pour in 1 and 1/2 cups of vegetable stock, carrot, corn, mustard seeds and sultanas. Bring to boil and then turn heat down to low and cover with a lid. Simmer for 15-20 minutes, until liquid has been all absorbed.

4

Whisk (blend) together all the ingredients for the dressing. Set aside.

5

After quinoa is cooked, use a fork to fluff up (to see if any remaining water is at the bottom of the pan). If there is still water at the bottom, continue to cook for another couple of minutes or until water has evaporated.

6

Serve in individual bowls and garnish with fresh coriander and nuts. Drizzle coconut yoghurt dressing to your liking.

Curried Quinoa Salad with Coconut Yogurt Dressing
Nutrition Facts

Serving Size 1 Cup

Servings 1


Amount Per Serving
Calories 2714
% Daily Value *
Total Fat 194.5g300%
Saturated Fat 30.7g154%
Trans Fat 0g
Cholesterol 0mg
Sodium 4364.7mg182%
Potassium 75mg3%
Total Carbohydrate 225.3g76%
Dietary Fiber 22.5g90%
Sugars 102.5g
Protein 28.5g57%

Vitamin A 328%
Vitamin C 118%
Calcium 38%
Iron 72%
Vitamin D 0%
Phosphorus 96%
Magnesium 104%
Zinc 42%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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