Curried Rice and Quinoa Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves six
- ¾cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
- ½cup quinoa, preferably red quinoa, cooked
- ¼cup toasted almonds, coarsely chopped
- 1large stalk celery, diced
- 1apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
- ¼cup chopped cilantro
- ½cup plain low-fat yogurt or buttermilk
- 2tablespoons Hellmann’s or Best Foods Mayonnaise
- 2tablespoons fresh lime juice
- 1teaspoon Dijon mustard
- 1teaspoon curry powder
- Pinch of cayenne
- Salt to taste
- 2tablespoons canola oil
- ½pound broccoli florets, steamed for four or five minutes and refreshed with cold water
For the Curried Rice and Quinoa Salad
For the Dressing
For the Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
185 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Curried Rice and Quinoa Salad
- Step 1
Combine all of the salad ingredients.
- Step 2
Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.
Tip
- Advance preparation: You can make this several hours before serving, and keep in the refrigerator. Leftovers keep well for a few days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
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Cooking Notes
Shannon Kennelly
I came back to write an amazing review and then I saw the author had written "10 minutes" for prep time and it threw me for a loop WHO ARE YOU KIDDING TEN MINUTES???! Is your quinoa magically cooked? Is this a Harry Potter recipe that made it on a Muggle website?? What about the rice! And I for one value my fingers. Chopping the apples fast enough to get this all done in 10 minutes? Get real. Need a magic wand for that swiftness. Delish meal. But 45 minutes to prepare for us No-maj.
adam f
Whenever a recipe gives an estimate of the time it assumes that all the prep work is done - rice is made, nuts are chopped, celery is diced, etc. - as if you had a cooking-show assistant. I always routinely triple the laughable prep times given in recipes (not just on the NYT website) if I'm really starting from scratch.
AC
Between the apple and celery, this has a very "chicken salad" feel to it! Lamenting vegetarians, take heart! I put it on a sandwich with hummus spread and sprouts - delish!
Katherine
Yum!! This was great. Very hearty and flavorful. I think this is a recipe that can easily be modified with what you have on hand. I used a wild rice blend with white quinoa, and mint instead of the cilantro. Omitted the broccoli based off of others' comments. I was afraid the ratio of dressing to salad would be off, but it was just the right amount. Thanks Martha!!
Nancy
Definitely worth doing, but plan an hour of prep, and you won't feel rushed. I steamed the broccoli atop the rice, toward the end, for just a few minutes when the water was almost all absorbed. I felt it mellowed the flavor of the vegetable, which some have described as too assertive. I used black rice instead of brown rice, because I had exactly the 3/4 cup required, and I would do it that way again, for the richness. Although I'm sure brown or red rice would have been fine, too.
Dover
Add more curry and mustard to dressing. Small amount of grains. Lots of broccoli, Apple, celery.
redheadcanuck
Made this today exactly as specified. Added a bit of maple syrup to dressing because it was a bit sour. I loved this salad until the broccoli came along. Is it just me? The broccoli adds its assertive, sulphurous personality to it and turns the salad from a five star to a “hopefully my constantly hungry teenager won’t notice how the broccoli wrecks a perfectly good salad.” Disappointing.
David Picard
With my neophyte cooking brain, I didn't understand that "One cup of rice, cooked", is not "one cup or rice, "cooked". My wife explained that I should have cooked some rice and then, taken a cup of it for the recipe. SO... my first attempt was basically a big rice dish; still good, but, I'll do it differently next time. :)
Lisa Hartman
Anyone with a modicum of cooking experience takes one look at the ingredients and knows it's 30 minutes minimum from rice cooker to tabletop. Give the author a break. Healthful, familiar ingredients and a light, fruity, flavor. Next time, I'll make the dressing in advance and let it cure. Other than that, it's a winner!
Nola
An enjoyable salad to make and eat. Took a lot longer than 10 minutes however!
AC
Between the apple and celery, this has a very "chicken salad" feel to it! Lamenting vegetarians, take heart! I put it on a sandwich with hummus spread and sprouts - delish!
The image and salad don't match
The broccoli isn't just a garnish in the photo, it's the majority of the salad. The broccoli also looks good, not raw in the photo. Yet - your recipe didn't say to cook the broccoli.
Shannon Kennelly
I came back to write an amazing review and then I saw the author had written "10 minutes" for prep time and it threw me for a loop WHO ARE YOU KIDDING TEN MINUTES???! Is your quinoa magically cooked? Is this a Harry Potter recipe that made it on a Muggle website?? What about the rice! And I for one value my fingers. Chopping the apples fast enough to get this all done in 10 minutes? Get real. Need a magic wand for that swiftness. Delish meal. But 45 minutes to prepare for us No-maj.
adam f
Whenever a recipe gives an estimate of the time it assumes that all the prep work is done - rice is made, nuts are chopped, celery is diced, etc. - as if you had a cooking-show assistant. I always routinely triple the laughable prep times given in recipes (not just on the NYT website) if I'm really starting from scratch.
Emily
Yeah I think the 10 minutes assumes all of the ingredients are cooked (in their defense, the ingredients are "rice, cooked" and "quinoa, cooked"), so they are probably basing it on that. Still annoying because most of us don't just have cooked rice and quinoa lying around, but my guess is that they know that most of us are more likely to cook a recipe that says it only takes 10 minutes :-)
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