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Curry Quinoa and Couscous Salad

 made it  |  0 reviews   |   photos
NMINE

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

55 m servings 467 cals
Original recipe yields 10 servings

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Directions

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  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.
  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.
  3. Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
  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 Facts


Per Serving: 467 calories; 28.2 g fat; 48.2 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 570 mg sodium. Full nutrition

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