Curry Quinoa and Couscous Salad recipe

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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 calories
carbohydrate: 48.2 g
cholesterol: : -
fat: 28.2 g
fiber: 5.7 g
protein: 7.6 g
saturatedFat: 3.7 g
servingSize: -
sodium: 570.4 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.

  4. 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.

Recipe Yield

10 servings

Recipe Note

This hearty recipe is good as a main dish or a side. I make this on the weekend so I have this all week.

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