Curry Quinoa and Couscous Salad

Quinoa and couscous are mixed with plenty of veggies in a curry-based dressing creating a hearty quinoa bowl salad perfect for lunch or dinner.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 467 Calories

Ingredients

• 1 ½ cups water
• ½ cup chopped pecans
• 1 teaspoon salt
• 2 teaspoons white sugar
• 1 cup dried cranberries
• 2 cups water
• 1 teaspoon ground cumin
• 3 stalks celery, chopped
• 2 cups chopped tomatoes
• 2 red bell peppers, chopped
• 2 teaspoons sesame oil
• 1 cup olive oil
• 1 cup couscous
• 4 teaspoons soy sauce
• 3 lemons, juiced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup quinoa
• 2 shallots, chopped
• 1 tablespoon chopped fresh cilantro, or to taste
• ¼ cup freshly chopped parsley (Optional)
• ¼ cup curry paste (such as Patak's®)

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.