Curried Quinoa Salad With Yogurt-Cumin Dressing
35 mins (prep 15, cooking 20)
13 ingredients
4 servings
This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

Categories:  <-60-mins , salad , easy , seafood , beans , salad-dressings , vegetarian , chickpeas~garbanzos , time-to-make ,
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Serving Size (292.15 g)
Servings 4
Amount per Serving
Calories 493.21 Calories from Fat 69.03
% Daily Value *
Total Fat 7.67g 47.17%
Saturated Fat 0.81g 16.12%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 34.5mg 5.75%
Total Carbohydrate 87.62g 116.83%
Dietary Fiber 21.2 g 339.2%
Sugars 21.75 g %
Protein 22.72g 181.76%
Vitamin A 73.95IU% Vitamin C 5.72mg%
Calcium 130.03mg% Iron 7.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shredded carrots, plain nonfat yogurt, chopped cilantro, grated lemon zest, hot chili sauce, ground cumin