Curried Citrus Quinoa with Raisins and Toasted Almonds

A refreshing and satisfying side dish. Also great for lunches You may mix red quinoa with regular quinoa for a pretty color variation.

Curried Citrus Quinoa With Raisins And Toasted Almonds Ingredients

• 1 cup quinoa

• 1 cup low-sodium vegetable broth

• 1 cup water

• cup fresh orange juice

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 1 teaspoon Dijon mustard

• 2 teaspoons honey

• 1 tablespoon curry powder

• 2 tablespoons minced red onion

• cup raisins

• sea salt to taste

• cup toasted sliced almonds

How to Make Curried Citrus Quinoa With Raisins And Toasted Almonds

1. Bring the quinoa, vegetable broth, and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

2. While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey, and curry powder in a mixing bowl. Stir in the cooked quinoa, red onion, and raisins; season to taste with sea salt. Cover, and chill in the refrigerator several hours until cold.

3. Stir in half of the toasted almonds immediately before serving. Sprinkle the remaining almonds over top to serve.

Curried Citrus Quinoa With Raisins And Toasted Almonds Nutritions

• Calories: 249.8 calories

• Carbohydrate: 34.7 g

• Cholesterol:

• Fat: 10.4 g

• Fiber: 3.7 g

• Protein: 6.3 g

• SaturatedFat: 1.2 g

• ServingSize:

• Sodium: 112.7 mg

• Sugar: 10.7 g

• TransFat:

• UnsaturatedFat:

Curried Citrus Quinoa With Raisins And Toasted Almonds Reviews

• This is really good I loved the curry flavor...it reminds me of the curry chicken salad I used to eat in Belgium. I made this recipe as is except I did add some fresh cracked pepper. Thanks for a new way to eat quinoa

• This was quite good. Had a wonderful flavor to it that made for a light and refreshing lunch. It makes a whole lot though- next time I will only make a half batch, as I couldnt finish it in a week. But I will definitely make again. Thanks for sharing

• This was good. I did use reduced sodium chicken broth instead of vegetable. Really didnt get the citrus flavor that much at all, mostly curry. I really like curry, but that is really the only flavor you taste. Would probably make it again using some orange zest in there as well and perhaps chopped carrots or celery or some kind of crunch.

• I had had a salad like this about a week ago and wanted the recipe, stumbled across this one and was so happy. This is so simple, with a lot a flavour, definitely a keeper.

• I changed this recipe by omiting the oil and raisens and cooked the sauce on the stove and served it hot. It was awesome

• This was delicious I made for a picnic lunch side dish and it travelled beautifully. I only added the almonds upon serving (packed them seperately) to preserve the crunch. Loved it

• I really liked this recipe, however, I read the other reviews and served it warm. I also added chicken. I cooked chicken with chopped garlic, onion and pepper. I served it as a main meal.

• Yummy I didnt use all the sauce- it was a bit much for me, and I added an extra dash of curry at the end (just to suit my taste). Amazingly yummy

• This quinoa dish is wonderful and quick and easy to make. I cooked the quinoa in water and toasted my curry pwd. before adding. I didnt really get a lot of the citrus flavor as I think I added too much red onion. I love red onion though, so it wasnt a negative for me. Will make this a lot

• Additions/Changes: ground cumin kale or blanched broccoli grated carrot orange zest cashews or sunflower seeds for almonds kidney beans or chickpeas

• It is a very flavorful recipe. I followed the recipe and it came out perfectly. The only substitution I made was to use chopped cashews instead of almonds.

• I JUST LOVED IT I ADDED SOME BABY KALE AND IT WAS THE BOMB (I didnt use all the dressing tho. And I only used 3 thirds of the curry.

• This is delicious. Ive made it several times and cant wait until the next time I have to take a dish to a gathering -- Im sure this will go over well

• I loved this recipe, I did not have any raisins so I substituted them for sultana and seed mix that I had in the cupboard. It tasted great. everyone loved it at the BBQ. Plenty of leftovers for another meal and lunch for work.

• Not that great. I wouldnt bother to make it again.

• I doubled the recipe and made it just as is. Its really good. I"m sure when I go back in the morning after the flavors have mixed, its going to be even better. I was lazy and didnt use fresh oj or fresh lemon juice, but it was just fine. Easy and great for a pot luck.

• Agreed that not all the dressing is necessary-- just pour some on, taste, and add until youre satisfied. I had extra. I also agree that you do not need to wait for this dish to chill before eating it--it was great both warm and at room temperature. We also found that cumin works fine in place of the curry powder if you dont have curry. We thought it made only about three servings, so I would certainly double this if I had enough ingredients. It is a delicious curry-flavored dish, so if you dont like curry, you wont like this (reminds me of curried couscous salad).

• Really simple and full of flavor Hubby and I both loved it. I made it exactly as written, except for one thing - I used dried currants instead of raisins. Ill definitely be making this again. It reminds me of the awesome fresh salad-bar items you get from a certain over-priced "natural" food market. There was the perfect amount for the both of us to have a side for dinner, and a nice lunch the next day.

• Pretty good, husband said it tasted more like a dessert to him though

• Out of this world. Good clean food. My husband is on his third helping. Loved the citrus and curry flavor so together.

• So glad I tried this, I really enjoyed the mix of ingredients. The citrus really brightens it up and brings out all the flavors. I am usually really picky but this was super delicious.

• Fantastic recipe. I added some grated carrot. Did 4x the recipe for a big party and it turned out great. This is being added to my regular rotation for sure.

• Very nice lunch option- good at room temperature. Nice blend of flavors- I did add a splash of Braggs apple cider vinegar to balance the sauce out. The almonds add a nice crunch. I didnt have red onions, so for color and more veggieness I added peas and finely diced carrots. PS, a heaping tablespoon OJ concentrate seemed to work just as well. Def will go into regular healthy lunchtime rotation.

• This was very good I had no almonds on hand, so I used peanuts instead. I also added kidney beans to make it a bit more hearty. The mellow sweetness of the raisins and nuts provided an excellent contrast to the vibrant curry.

• Pretty good and pretty easy to make. I also served it warm. I made my quinoa in the rice cooker with the sauted garlic and onions. Then I added the dressing afterwards. Also added in re-hydrated raisins and avocado and Id HIGHLY recommend adding the little bit of avocado. It added a nice touch.

• Didnt have a red onion so I used a small shallot and a couple of scallions instead. The dressing is perfect. This is also good using pistachios instead of almonds. I used golden raisins. Had it for breakfast this morning I think its even better the day after its made.

• I doubled the recipe and added 1 cup red quinoa plus the 1 cup regular quinoa, plus I added broccoli and cauliflower florets , cut up very small and tossed in dried cranberries along with the raisins. so colourful This dish is now one of my 5-star best

• I really like this recipe . . . it is fresh and spicy. Instead of raisins I use dried cranberries for a little more kick. Also, roasted sunflower seeds work in a pinch if you are out of almonds. All around, lots of flavour.

• This was really good.

• Depending on the audience I sub maple syrup for honey (Vegan) or leave nuts out for those intolerant. During the holidays I add dried cranberries instead of raisins for color. I make a double batch for pot luck type affairs and have never had any leftover.

• This is such a tasty dish and a good way to go meatless. My toddlers loved it as much as my husband and I did.

• This was delicious and a great way to incorporate quinoa into my meal.

• This was my first time eating this grain. When I read ingredients it reminded me of one of my favorite Thai dishes pineapple fried rice. So I used pineapple juice instead of lemon and added some chunks of pineapple to it. Then I replaced part of the water it called for to soak cook quinoa into pan with this dressing mixture and served hot. I was right It was outstanding I also dont like raisins so I used dried cranberries.