Curried Rice and Quinoa Salad

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Curried Rice and Quinoa Salad

For a salad to make a meal, it should contain something more substantial, like grains, beans or potatoes, or protein-rich ingredients like cheese, fish or eggs. Poach an egg, place it atop a generous serving of frisée salad tossed with croutons, herbs and a tart vinaigrette, and you’ve got lunch or a light dinner. A spinach salad with green beans can be transformed into a comforting and nourishing meal when warm potatoes tossed with vinaigrette and feta are added to the mix. I’ve made this mixed-grains salad using both regular brown rice and brown basmati rice. I like the lightness of the basmati brown rice, but I also enjoy the chewiness of regular brown rice.

Rating

Ingredients

  • 3/4cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
  • 1/2cup quinoa, preferably red quinoa, cooked
  • 1/4cup toasted almonds, coarsely chopped
  • 1large stalk celery, diced
  • 1apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
  • 1/4cup chopped cilantro
  • 1/2cup plain low-fat yogurt or buttermilk
  • 2tablespoons Hellmann’s or Best Foods Mayonnaise
  • 2tablespoons fresh lime juice
  • 1teaspoon Dijon mustard
  • 1teaspoon curry powder
  • Pinch of cayenne
  • Salt to taste
  • 2tablespoons canola oil
  • 1/2pound broccoli florets, steamed for four or five minutes and refreshed with cold water
Set base servings to enable scaling:

Directions

Combine all of the salad ingredients.

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.

Notes

Advance preparation: You can make this several hours before serving, and keep in the refrigerator. Leftovers keep well for a few days. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Nutrition

Info
Trans Fat: 0 gramsFat: 12 gramsCalories: 185Saturated Fat: 1 gramUnsaturated Fat: 11 gramsSodium: 321 milligramsSugar: 3 gramsFiber: 3 gramsCarbohydrate: 15 gramsProtein: 5 grams
Salads

Source: https://cooking.nytimes.com/recipes/1014048-curried-rice-and-quinoa-salad