Looking for a healthy quinoa salad with bold flavor? This bright and colorful Curry Quinoa Salad is loaded with protein-rich quinoa, crunchy veggies, sweet currants, and a creamy curry yogurt dressing.

It’s a make-ahead recipe that gets even better as it chills. It’s perfect for meal prep, potlucks, or an easy weeknight dinner.

It’s savory, slightly sweet, has a little crunch, and is full of bright flavors and textures.

This is the third quinoa salad that has become a hit on this blog. My Black Bean Quinoa Salad is a long-time internet favorite, and our Mint & Pistachio Quinoa Salad with Feta is another one everyone loves. When you want to mix it up, Curry Quinoa Salad also hits the spot!

This recipe is loosely based on Ina Garten’s Curry Couscous salad (LOVE The Barefoot Contessa) but this one uses quinoa instead of couscous to up the protein, fiber, and all-around nutrition.

Quinoa is a gluten-free grain and is full of good nutrition. The rest of the ingredients in this curry quinoa salad are also packed with nutrition—including probiotic-rich plain Greek yogurt, making this a fantastic healthy meal any time of day.

Healthy Curry Quinoa Salad Ingredients

This curry quinoa salad comes together with just a few simple ingredients. You may already have some of them in your pantry!

• Quinoa: The main event in your quinoa salad. Quinoa contains protein, fiber and other nutrients to keep you full and satisfied.
• Yellow Curry Powder: Yellow curry powder has a wonderfully complex flavor. We use it twice, once while the quinoa cooks and again in the dressing. Look for mild, or use medium if you want some heat. All yellow curry blends can be slightly different depending on the brand you buy. I like to look for one without fillers or preservatives and usually use the one from Savory Spice Shop, which contains coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, cayenne, mace and cardamom
• Turmeric: I like to add a little extra turmeric to get the bright yellow color and bump up the antioxidant power of this quinoa salad, but yellow curry powder contains turmeric so feel free to leave this out if you don’t have any on hand.
• Greek Yogurt: Greek yogurt gives curry quinoa salad a mild tang and creamy dressing. You can make this dish vegan by using coconut yogurt instead.
• Extra Virgin Olive Oil: I like the mixture of the yogurt and olive oil here for flavor, texture, and nutritional benefits, but you can reduce or even omit the oil and add an extra tablespoon to the yogurt if desired. If you do that, whisk 2 tablespoons of water into the dressing to thin it out a bit.
• Apple Cider Vinegar: ACV helps thin out the dressing and adds a bit more tang to brighten up the flavor profile here.
• Veggies: The combo of carrots, scallions (aka green onions), and cilantro really makes this curry quinoa salad! Leave the cilantro out if you don’t like it. Feel free to add a handful of chopped baby spinach if you need to use some up.
• Currants: Everything here is savory, so adding a sweet element takes this quinoa salad from good to great. I like currants, but you could use raisins or even dried cranberries if that works better for you. Currants are small, so chop up the raisins or cranberries if you use them.
• Nuts: I rotate between slivered almonds and dry roasted cashews here—both are great! The carrots, scallions and nuts give this quinoa salad an awesome crunch that will keep you wanting more.
• Additions: Feel free to add a can of drained and rinsed chickpeas or chicken to make this dish even more filling.

How to make a great quinoa salad

1. Cook the quinoa: Prepare the quinoa (learn how to make perfectly fluffy quinoa here.)
2. Make the dressing: While the quinoa cooks, whisk the dressing in a large bowl.
3. Chop the veggies: Chop the veggies and prepare the rest of the ingredients.
4. Mix it up: Once your quinoa is cooked and fluffy, add it to the bowl of dressing. Give it one mix (the warm quinoa will start to absorb the dressing), then add in the remaining ingredients and mix until combined.
5. Keep it in the fridge: Curry quinoa salad is great right away but gets even better as it sits to allow the quinoa to absorb the dressing. I like to let this sit in the fridge for at least an hour before eating.

Watch The Curry Quinoa Salad Episode

Storage

Store quinoa salad in an airtight container in the fridge up to 4 days.

You can eat it right away, and I find it gets even better if you let it sit in the fridge for at least an hour. It’s also awesome the next day and will keep in the fridge for up to 4 days, so make enough lunch all week.

Find more quinoa salads here, and tips & FAQ’s below the recipe card for allergen and ingredient substitution ideas.

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Curry Quinoa Salad FAQs

Is curry quinoa salad healthy?
Yes! Quinoa is a complete plant-based protein and rich in fiber. Combined with antioxidant-packed curry spices, healthy fats from nuts and olive oil, and fresh veggies, this salad is both nourishing and satisfying.

Can I make curry quinoa salad vegan or dairy-free?
Absolutely. Swap the Greek yogurt in the dressing for unsweetened coconut yogurt. Everything else in the recipe is naturally dairy-free.

How long does curry quinoa salad keep?
Store leftovers in an airtight container in the fridge for up to 4 days. I actually think it tastes even better after sitting for at least an hour, once the quinoa soaks up all the flavors.

Should I serve curry quinoa salad warm or cold?
Both work! Toss the warm quinoa with the dressing so it absorbs more flavor. From there, enjoy it slightly warm, or let it chill and serve it cold.

What can I add to make it more filling?
Try adding a can of drained chickpeas, some shredded chicken, or extra nuts and seeds. These additions make it more protein-rich and satisfying as a main dish.

Can I use raisins instead of currants?
Yes! Raisins or dried cranberries work just as well. If using larger dried fruit, chop it into smaller pieces so it mixes evenly into the salad.

Do I need extra turmeric if my curry powder already has it?
It’s optional. Curry powder already contains turmeric, but adding a pinch more boosts the bright yellow color and adds extra antioxidants.

Any tips for perfectly cooked quinoa?
Yes—always rinse quinoa before cooking to remove bitterness. Use about 1 ¾ cups water for every cup of quinoa, simmer until fluffy, then let it rest covered for 5 minutes before fluffing with a fork.

More Quinoa Recipes:

• Superfood Black Bean & Quinoa Salad Recipe
• Mint & Pistachio Quinoa Salad
• Favorite Simple Quinoa Salad with Veggies
• Fall Harvest Quinoa Bowl
• Fiesta Quinoa Soup
• How to Make Perfectly Fluffy Quinoa 
• Lemony Chicken Quinoa Soup
• Quinoa Breakfast Bowls