Best 7 Curry Quinoa And Couscous Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tantalize your taste buds with a culinary journey to the vibrant world of flavors with our exquisite Curry Quinoa and Couscous Salad, a symphony of textures and tastes that will leave you craving for more.**

This delightful dish is a harmonious blend of wholesome ingredients, featuring fluffy quinoa and couscous, complemented by a medley of crisp vegetables, aromatic herbs, and a tantalizing curry dressing. The vibrant colors of the salad, from the golden turmeric to the emerald parsley, create a visual masterpiece that entices the senses.

Each bite offers a unique experience, with the nutty flavor of quinoa and the delicate texture of couscous perfectly balanced by the crunch of bell peppers, the sweetness of carrots, and the refreshing bite of cucumber. The curry dressing, a harmonious blend of spices, yogurt, and lemon juice, adds a layer of warmth and depth that elevates the salad to a new level of culinary artistry.

Whether you're a seasoned cook or a novice in the kitchen, this Curry Quinoa and Couscous Salad is a breeze to prepare. With our detailed recipe instructions, you'll be able to recreate this culinary masterpiece in the comfort of your own home.

So embark on this culinary adventure and discover the vibrant flavors of our Curry Quinoa and Couscous Salad. Let your taste buds dance with delight as you savor each bite of this wholesome and satisfying dish.

Here are our top 7 tried and tested recipes!

CURRIED COUSCOUS SALAD



Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
  • In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
  • Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
  • Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
  • Just before serving, add the dressing to the salad and toss well to coat.

CURRIED QUINOA



Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES



Quinoa, Couscous, and Farro Salad with Summer Vegetables image

This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.

Provided by Chrissy Gaynor

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 12

6 ½ cups water, divided
1 cup red quinoa
1 cup pearl (Israeli) couscous
1 cup farro
1 cucumber, seeded and chopped
½ red onion, chopped
1 orange bell pepper, seeded and chopped
1 yellow squash, seeded and chopped
½ cup extra-virgin olive oil
1 lemon, juiced
½ teaspoon kosher salt
1 (6 ounce) container crumbled feta cheese

Steps:

  • Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
  • Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
  • Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
  • Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 50.3 g, Cholesterol 18.9 mg, Fat 20.9 g, Fiber 3.8 g, Protein 11.6 g, SaturatedFat 5.2 g, Sodium 369.7 mg, Sugar 2 g

VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD



Vibrant Curry Cashew Chickpea Quinoa Salad image

Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Vegan     Vegetarian

Time 45m

Number Of Ingredients 24

For the quinoa:
¾ cup quinoa
1 2/3 cup water
1 (15 ounce) can chickpeas, rinsed and drained
¾ cup frozen green peas, thawed
1 tablespoon sesame oil (or sub olive oil)
½ tablespoon freshly grated ginger
1 teaspoon curry powder, plus more if you want a really big curry punch!
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper
For the mix-ins:
1 red bell pepper, diced
½ cup shredded carrots (from 1 large carrot)
½ cup dried cherries (or dried cranberries)
¼ cup finely diced red onion
1/3 cup finely diced cilantro
1/3 cup finely diced flat leaf parsley
For the maple cayenne toasted cashews:
3/4 cup raw cashews
½ tablespoon pure maple syrup
¼ teaspoon cayenne pepper
1/2 teaspoon sea salt

Steps:

  • Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
  • Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
  • Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
  • Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
  • Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 492 kcal, Fat 17.8 g, SaturatedFat 2 g, Carbohydrate 68.5 g, Fiber 12.2 g, Sugar 15.5 g, Protein 16 g

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRIED QUINOA SALAD



Curried Quinoa Salad image

Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1 cup quinoa, rinsed
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 can (14-1/2 ounces) vegetable or chicken broth
1-1/2 cups grape tomatoes, halved
1 small cucumber, diced
1/3 cup diced red onion
DRESSING:
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

ISRAELI COUSCOUS AND QUINOA SALAD



Israeli Couscous and Quinoa Salad image

A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.

Provided by Pixelsicle

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 ⅔ cups chicken broth
1 cup pearl (Israeli) couscous
⅓ cup quinoa
2 tablespoons olive oil, or more to taste
1 ear fresh white corn, kernels cut from cob
2 spring onions, finely sliced
1 medium red bell pepper, chopped
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon garlic salt
salt and ground black pepper to taste

Steps:

  • Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
  • Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.9 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 433.2 mg, Sugar 2 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Cook the quinoa and couscous according to the package directions. Be sure not to overcook them, or they will become mushy.
  • Chop the vegetables into small, even pieces. This will help them cook evenly and make the salad easier to eat.
  • Use a flavorful dressing. The dressing is what will bring all the flavors of the salad together. Be sure to use a dressing that you enjoy the taste of.
  • Serve the salad immediately or store it in the refrigerator for later. The salad will keep for up to 3 days in the refrigerator.

Conclusion:

This curry quinoa and couscous salad is a delicious and healthy way to enjoy a plant-based meal. It's packed with flavor and nutrients, and it's easy to make. Whether you're looking for a quick and easy lunch or a hearty and satisfying dinner, this salad is a great option. So next time you're looking for a new and exciting salad recipe, give this curry quinoa and couscous salad a try. You won't be disappointed!

Related Topics