Appetizers / Soups / Salads

Curried Quinoa Salad [Glow magazine] is for Lunch.

Curried Quinoa Salad [Glow magazine] takes several minutes to prepare.

Curried Quinoa Salad [Glow magazine] takes several minutes to cook.

Curried Quinoa Salad [Glow magazine] makes 6 servings.

The ingredients for Curried Quinoa Salad [Glow magazine] are:

1 lime
3 T low sodium soy sauce
1 T Sesame Oil
1 T freshly grated ginger
1/2 package extra firm tofu cut into 1" strips or 1/2 " cubes
1 cup Quinoa - I use combo of red, black and white [well rinsed]
2.5 cups vegetable broth
1/2 cup sliced almonds or walnuts
1 cup shredded or finely chopped carrots
3 green onions, sliced
1/4 c each cilantro ad parsley - fresh
3/4 c chopped dried apricots
1/2 cup dried cranberries (optional)

Dressing
2 T curry powder
1/4 c freshly squeezed lime juice
1 T honey
1/4 c canola oil

Here is how you make Curried Quinoa Salad [Glow magazine]:

Squeeze juice from lime into a medium bowl. Stir in soy sauce, sesame oil and ginger. Add tofu and marinate for 30-40 minutes.Rinse quinoa thoroughly. Drain and place in medium sauce pan with broth. Bring t a boil, cover, reduce heat and summer until all liquid is absorbed. Remove from heat, fluff with fork and set aside.Toast almonds until golden - some like walnutsCombine carrots, onion, parsley, cilantro, apricots, nuts, cranberries and cooked guinoaMix Curry powder with lime juice, honey and oil. Shake Well and pour over quinoa mixture.Refrigerate for one hourSpray pan with no stick, remove tofu from marinade and cook for 2-3 minutes per side until browned. Add tofu to quinoa salad mixture and serve.Serving Size: 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user LGWHITFORD.

The nutritional information for Curried Quinoa Salad [Glow magazine] is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 372.3

• Total Fat: 19.8 g
• Cholesterol: 0.0 mg
• Sodium: 436.3 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 5.5 g
• Protein: 10.8 g

The dietary needs meet for Curried Quinoa Salad [Glow magazine] is Gluten Free