Curried Quinoa Salad

Curried Quinoa Salad 2

This salad happens to be one of my all-time summer favorites! I have been making this recipe for about 5 years now – I look forward to summer because I love making this salad as a light dinner. I serve this with some grilled vegetables, fresh fruit, and whole-grain rolls. So simple and satisfying after a hot day in the sun. I know I have written a bit about my love for quinoa because of its amino acid profile and gluten-free goodness, but seriously, the flexibility of this little seed is amazing! I eat quinoa for breakfast, lunch, dinner, and dessert – now that is awesome in my book. Back to this delicious salad – there is just the right amount of spice and sweetness, not to mention the great textures. I like this salad a bit warm, at room temperature, or cold – it tastes great either way. I really think you need to make this salad. I also really think it will become a favorite of yours too!

Curried Quinoa Salad 3

Curried Quinoa Salad 4

1 cup quinoa
2 cups water
1/4 cup plain coconut yogurt*
1/4 cup grape seed oil*
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup grated carrots
1/2 cup fresh cilantro
1/2 cup dried cranberries
1/4 cup pecans or almonds
2 green onions, thinly sliced (white and green parts)
1/4 cup small-diced shallots

* You can replace the coconut yogurt and grape seed oil with 1/2 cup pureed white beans for a no-oil dressing. Trust me, it is delicious!

Place the quinoa and water in a medium saucepan with a lid. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes. Remove from heat. Let rest for 10 minutes. Fluff with a fork.

Whisk together the yogurt, grape seed oil, vinegar, curry, turmeric, salt and pepper. Pour over the fluffed quinoa and mix well with a fork. Add the carrots, cilantro, cranberries, pecans, and both kinds of onions. Mix well and taste for seasonings. Serve at room temperature or cold.

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