Curry Quinoa and Couscous Salad recipe
All Recipes Salad Grains Quinoa Salad Recipes
Ingredients
- 2 cups water 1 cup quinoa 1 ½ cups water 1 cup couscous 1 (15 ounce) can chickpeas, rinsed and drained 2 cups chopped tomatoes 2 red bell peppers, chopped 3 stalks celery, chopped 1 cup dried cranberries ½ cup chopped pecans 2 shallots, chopped ¼ cup freshly chopped parsley 1 tablespoon chopped fresh cilantro, or to taste 3 lemons, juiced ¼ cup curry paste (such as Patak's®) 4 teaspoons soy sauce 2 teaspoons white sugar 2 teaspoons sesame oil 1 teaspoon ground cumin 1 teaspoon salt 1 cup olive oil
Nutrition Info
- 467 caloriescarbohydrate: 48.2 gcholesterol: : -fat: 28.2 gfiber: 5.7 gprotein: 7.6 gsaturatedFat: 3.7 gservingSize: -sodium: 570.4 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Curry Quinoa and Couscous Salad
Directions
-
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Bring 1 1/2 cups water to a boil in a saucepan, remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender, blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.