Lunch Recipe

Curry Quinoa and Couscous Salad

This hearty recipe is good as a main dish or a side. I make this on the weekend so I have this all week.

INGRIDIENT

2 cups water

1 cup quinoa

1 ½ cups water

1 cup couscous

1 (15 ounce) can chickpeas, rinsed and drained

2 cups chopped tomatoes

2 red bell peppers, chopped

3 stalks celery, chopped

1 cup dried cranberries

½ cup chopped pecans

2 shallots, chopped

¼ cup freshly chopped parsley (Optional)

1 tablespoon chopped fresh cilantro, or to taste

3 lemons, juiced

¼ cup curry paste (such as Patak's®)

4 teaspoons soy sauce

2 teaspoons white sugar

2 teaspoons sesame oil

1 teaspoon ground cumin

1 teaspoon salt

1 cup olive oil

DIRECTION

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.

NUTRITION FACT

Per Serving: 467 calories; protein 7.6g; carbohydrates 48.2g; fat 28.2g; sodium 570.4mg.

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