Kate's Recipe Book

January 7, 2010

Curried Rice and Quinoa Salad

Filed under: Salad — Tags: , — Kate @ 11:53 am

The New York Times published this recipe and I love quinoa, so I made some and I liked it.  It doesn’t seem to keep really well though — this is one that’s best fresh.  And what accounting gives them “yeilds six servings”??!  It was two, as a side dish.  I left out the Mayonnaise too, since I didn’t have any.

3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked

1/2 cup quinoa, preferably red quinoa, cooked

1/4 cup toasted almonds, coarsely chopped

1 large stalk celery, diced

1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice

1/4 cup chopped cilantro

For the dressing:

1/2 cup plain low-fat yogurt or buttermilk

2 tablespoons Hellmann’s or Best Foods Mayonnaise

2 tablespoons fresh lime juice

1 teaspoon Dijon mustard

1 teaspoon curry powder

Pinch of cayenne

Salt to taste

2 tablespoons canola oil

For garnish: 1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water

1. Combine all of the salad ingredients.

2. Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.

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