Curry Quinoa and Couscous Salad

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

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.

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®)

Categories

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