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Curry Quinoa Salad Recipe

Curry Quinoa Salad Elizabeth Rider

I’m so stoked about this salad! I get a lot of requests on how to jazz up quinoa and this recipe really gets the job done. A friend brought something similar to a Ladies’ Night that I hosted a few weeks back and I’ve been making a batch every week since then.

It’s loosely based off of 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. Couscous is actually a gluten-containing pasta and is pretty void of any nutrients. Quinoa on the other hand is full of good nutrition; the rest of the ingredients in this Curry Quinoa Salad are good for you, too.

If you’ve followed me for a while you’ll know that I hardly ever use dairy in any recipes; my only exceptions are occasionally using Greek yogurt (because it contains probiotics) and goat cheese (because it’s easier to digest/contains medium chain fatty acids). There are some recipes that really just need the tang of one of these, and the week I made this the Chobani yogurt company reached out to me to ask if I’d create a recipe for their #madewithchobani campaign. Their timing was serendipitous, I had just made this recipe! You can use fat-free, 2% or full fat yogurt here, but I used fat-free because the olive oil is full of good fats.

This salad actually gets better the longer it sits–I always love it on day two. A serving is about 1/2 cup, and you can also toss it with your favorite greens to make an ever bigger meal. Make a big batch and you’ll have something delicious and healthy to eat all week.

Superfood Curry Quinoa Salad Recipe

Total time: 20 minutes + time to rest
Makes about 8 servings

Ingredients:

For the quinoa:

  • 3/4 cup dried quinoa, rinsed well
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon mild yellow curry powder
  • 1 cup + 1/4 cup purified water

Dressing:

  • 1/4 cup plain unsweetened Greek Yogurt
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 3/4 teaspoon mild yellow curry powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Veggies + Nuts:

  • 1/2 cup diced carrots (about 2 small or 1 large carrot)
  • 1/4 cup thinly sliced scallions, white and green parts
  • 1/3 cup dried currants (or substitute raisins)
  • 1/3 cup slivered almonds (roasted cashews are a good substitute too)
  • 2 tablespoons chopped cilantro

Recipe: Prepare the quinoa first. Place the quinoa in a fine mesh strainer or colander and rinse well until the water runs clear, about 30 seconds. Let the quinoa drain for a few seconds, then add the rinsed quinoa, salt, curry powder and water to a medium saucepan. Bring it to a boil, then cover and reduce to a simmer. Set a timer for 12 minutes. Check at 11 minutes—it will be done once all of the water is absorbed. Be careful not to let it go too long and burn to the pan. Once all of the water is absorbed, turn the heat off and fluff it with a fork. 3/4 cup dried quinoa will yield 1.5 cups cooked.

While the quinoa cooks, whisk all of the dressing ingredients in the bottom of a large mixing bowl big enough to hold the entire salad then prepare the veggies. I find making the dressing and prepping the veggies is about the perfect amount of time to let the quinoa cook. Once the quinoa is cooked, add it while it’s hot to the dressing, then add the veggies and fold it all together. Let it sit at least 30 minutes in the refrigerator to cool. Will keep in an airtight glass container in the refrigerator up to 4 days.

Tip: If you already have 1.5 cups of prepared quinoa, just add the extra 1/2 teaspoon of salt and curry powder to the dressing. This salad is delicious if you can prepare the quinoa from scratch and flavor it as it cooks, but it will come together super quick and easy if you already have quinoa prepared.

Cheers!

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Comments

  1. I tried this recipe and it’s delicious! It definitely tastes better the next day and makes a great side dish. Thanks so much for sharing.