Quinoa is an awesome super food, full of protein and gluten free. This curried quinoa salad is a great side dish or a filling lunch on its own.
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Quinoa is great and all but to be honest, I’m not a huge fan..unless its this curried quinoa salad. It just fits so well with the crunchy carrots, sweet raisins and warm curry spices.
First thing is to cook the quinoa. Use 1 1/2 cups of dried quinoa and cook with 3 cups of water (or vegetable stock). You can toast the quinoa with some oil in the pan before you add the water for a little extra flavor. After the quinoa is done, refrigerate until cool. I like to make the quinoa the night before so I am not waiting on it to cool down.
ingredients for curry quinoa salad
1 1/2 cups dry quinoa- cook according to package instructions and the cool
2 carrots, diced (1 cup)
1 large bunch of parsley (1 cup)
1 cup raisins
1 cup cashews
4 green onions, chopped
When the quinoa is cool, put it in a big bowl and add the following: 2 diced carrots, 4 chopped green onions and 1 big bunch of parsley, chopped (you want about 1 cup), 1 cup raisins, 1 cup cashews and 4 green onions chopped. Then add your dressing… and stir again. Taste and add salt to taste and any other spices or ingredients you might want more pronounced.
1/2 cup plain greek yogurt (regular plain can be used)
1/2 cup olive oil
2 tsp apple cider vinegar
1 tbsp curry powder
1 tsp tumeric
1 tsp salt
1/2 tsp white pepper
For the dressing whisk together 1/2 cup plain Greek yogurt, 1/2 cup olive oil and a little apple cider vinegar (2 tsp) until its fully combined and smooth-ish. Then add 1 tbsp curry powder, 1 tsp tumeric, 1 tsp salt and 1/2 white pepper to the yogurt mix and whisk some more. You should have a nice yellow dressing that is tangy but smells of exotic spices.
You can use store bought curry powder or make your own with the recipe below.
The salad will last up to a week and the flavor is good after it sits so it is a great make ahead dish. I have also frozen it and it thaws well. Just give it a stir and maybe add a dollop of Greek yogurt and some fresh parley to freshen it up a bit. Enjoy!
curried quinoa salad
- 1/2 cup plain greek yogurt (regular plain can be used)
- 1/2 cup olive oil
- 2 tsp apple cider vinegar
- 1 tbsp curry powder
- 1 tsp tumeric
- 1 tsp salt
- 1/2 tsp white pepper
- 1 1/2 cups dry quinoa- cook according to package instructions and the cool
- 2 carrots, diced (1 cup)
- 1 large bunch of parsley (1 cup)
- 1 cup raisins
- 1 cup cashews
- 4 green onions, chopped
- whisk all ingredients together until fully combined
- Add all ingredients to a large bowl and stir
- Add dressing and stir to combine. Add more of any of the ingredients to your taste.
- Store in a container in the refrigerator for up to 7 days.
This salad pairs great with my herb flatbread, find the recipe below.
This recipe is adapted from Ina Garten’s Curried Couscous Salad