Curried Kasha Salad

Author: Canadian Living

Make this flavourful salad a day ahead to pack for lunch or a picnic.

  • Portion size 6 servings

Ingredients

  • 1 3/4 cup kasha
  • 3 1/2 cups hot vegetable stock
  • 4 teaspoons curry paste
  • 1 tablespoon minced gingerroot
  • 1 cup fresh mint chopped
  • 1 cup parsley chopped
  • 1/4 cup lemon juice
  • 2 tablespoons vegetable oil
  • 3 green onions chopped
  • 2 cloves garlic minced
  • 1 pinch salt
  • 1 chunk (6 in/5 cm long) cucumber diced
  • 1/4 cup toasted almond chopped
Yogurt Topping:
  • 1/2 cup plain yogurt
  • 1 tablespoon strained mango chutney

Method

In saucepan, cook kasha over high heat, stirring, until fragrant, 2 minutes. Add stock, curry paste and ginger; reduce heat, cover and cook until no liquid remains, 15 minutes. Let cool; fluff with fork.

In large bowl, whisk mint, lemon juice, oil, onions, garlic and salt. Add kasha, cucumber and almonds; toss to coat.

Yogurt Topping: In small bowl, whisk yogurt with chutney. (Make-ahead: Refrigerate salad and topping in separate airtight containers for up to 24 hours.) Serve salad with dollop of topping.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 452 mg
  • Protein 9 g
  • Calories 297.0
  • Total fat 11 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 45 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Kasha Salad

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