Vegetarian

Curried Quinoa Salad (Vegetarian Times) takes several minutes to prepare.

Curried Quinoa Salad (Vegetarian Times) takes several minutes to cook.

Curried Quinoa Salad (Vegetarian Times) makes 4 servings.

The ingredients for Curried Quinoa Salad (Vegetarian Times) are:

8 ounces sugar snap peas
1 cup quinoa, rinsed and drained
2 TBSP curry powder, divided
2.5 TBSP unseasoned rice vinegar
2.5 TBSP mango chutney
2.5 TBSP olive oil
2 small nectarines or peaches, cut into wedges
1/2 medium red onion, thinly sliced
2 cups chopped watercress (I used spinach... still yummy)

Here is how you make Curried Quinoa Salad (Vegetarian Times):

1) Cook sugar snap peas in large saucepan of boiling salted water 1.5 to 2 minutes, or until crisp-tender. Transfer to towel-lined plate with slotted spoon to drain.2) Stir quinoa and 1 TBSP curry powder into same pot of boiling water. Cook 14 minutes, or until quinoa is tender, stirring occasionally.3) Meanwhile, which together remaining 1 TBSP curry powder, vinegar, chutney sauce, and oil in medium bowl. Season with salt and pepper, if desired. Set aside.4) Toss together sugar snap peas, nectarines, and onion in large bowl. Add greens.5) Drain quinoa, and rinse under cold water to cool; drain again. Add quinoa and dressing to salad, and toss to coat. Serve salad garnished with a few extra leaves of spinach/watercress.Serving Size: Makes 4 2-cup servings.Number of Servings: 4Recipe submitted by SparkPeople user LAURAMAMASAURUS.

The nutritional information for Curried Quinoa Salad (Vegetarian Times) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 367.6

• Total Fat: 12.3 g
• Cholesterol: 0.0 mg
• Sodium: 44.4 mg
• Total Carbs: 57.1 g
• Dietary Fiber: 8.2 g
• Protein: 8.9 g

The dietary needs meet for Curried Quinoa Salad (Vegetarian Times) is Vegetarian