Curried Quinoa Salad is an easy, filling salad that mixes quinoa, sliced almonds, raisins, carrots, radishes, bell peppers, fresh cilantro and curry dressing. You will love this salad for the spring season. This salad would also be nice alongside a protein during a weeknight dinner, an easy lunch option or a side dish for your Easter dinner.
CURRIED QUINOA SALAD
One of my favorite grains to add into salads is quinoa.
I love the texture it adds to this simple salad and how it helps keep me feeling full.
Quinoa is a gluten-free option which is nice for those that can’t have gluten.
This Curried Quinoa Salad mixes quinoa, matchstick carrots, bell peppers, raisins and sliced almonds and is mixed together and tossed in a sweet yet savory maple tahini dressing.
The maple tahini dressing mixes together extra virgin olive oil, lemon juice, maple syrup, tahini, curry powder, paprika, cumin and oregano.
As with most of my salads I love adding fresh herbs. I added cilantro to this salad but parsley or fresh dill would be nice too.
This Curried Quinoa Salad is beautiful when served on a large platter for your guests.
The colorful bell peppers, carrots and radishes add a nice pop of color to a meal.
If you want to serve a protein with this salad try adding beans like chickpeas or white beans, shrimp, salmon, grilled chicken or tofu.
You will love this unique, beautiful salad this spring and it is a dish that will impress your guests!
We make quinoa salads on repeat in my house. Some of my favorite quinoa salads are this Greek Quinoa Salad, Mediterranean Quinoa Salad, Avocado Kale Quinoa Salad or this Zucchini Chickpea Quinoa Salad.
WHY THIS SALAD IS THE BEST:
- HEALTHY AND FILLING: This salad is packed with healthy ingredients but also very filling. The fiber and the protein will help keep you full, which means it can work as your lunch or a side dish to your dinners.
- EASY TO MODIFY: I like salads because you can easily modify them with the ingredients you have in the refrigerator and the pantry. I love adding other vegetables like green beans, bell peppers, celery and zucchini to this salad.
- SO EASY! Quinoa salads are so easy to make! Quinoa is a quick cooking grain making it a great addition to salads. Today’s salad can be on your table in under 15 minutes!
- GREAT FOR MEAL PREP. I like to make quinoa salads are part of my weekend meal prep. They hold up nicely to use throughout the week.
WHAT YOU NEED TO MAKE THIS SALAD:
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QUINOA
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MATCHSTICK CARROTS
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RED BELL PEPPER
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RADISHES
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RAISINS
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SLICED ALMONDS
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FRESH CILANTRO
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GREEN ONIONS
FOR THE QUINOA SALAD DRESSING:
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EXTRA-VIRGIN OLIVE OIL
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LEMON JUICE
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TAHINI
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MAPLE SYRUP
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SPICES: CURRY POWDER, PAPRIKA, OREGANO, CUMIN
HOW TO MAKE THIS EASY QUINOA SALAD:
COOK THE QUINOA: Cook quinoa according to package if using frozen or uncooked quinoa. Set aside to cool.
MIX TOGETHER THE SALAD INGREDIENTS: In a large bowl mix the carrots, bell peppers, radishes, raisins, sliced almonds, cilantro and green onions. Add the quinoa. Gently mix the salad together.
MIX TOGETHER THE SALAD DRESSING: In a small mixing bowl or mason jar whisk together the olive oil, lemon juice, tahini, syrup, curry powder, paprika, oregano, cumin and salt and pepper. Mix well.
TOSS THE DRESSING INTO THE SALAD: Drizzle half the dressing over the salad and gently mix together. Taste and add more dressing as needed. If you plan to serve the salad at a later time I would save the last half of the dressing to add to the salad when you are ready to serve the salad as a lot of the dressing will get soaked into the salad.
Serve immediately or refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 3-4 days.
WAYS TO MODIFY THIS CURRIED QUINOA SALAD:
BEANS: Beans would work great in this salad. Try adding chickpeas, black beans or white beans.
VEGETABLES: This salad is great for adding more vegetables to it. Some I like to add are english cucumber, celery, cherry tomatoes, red onion, green beans, broccoli, zucchini or mushrooms.
SPICES: You can mix up the spices you use in this salad. You could use a combination of paprika, cumin and coriander, or try an Italian seasoning. I also really like sumac or za’atar.
HERBS: Fresh herbs are always a great addition to salads. This recipe uses cilantro but other great options that would work are parsley, dill, oregano and fresh basil.
OTHER INGREDIENTS: Some other ingredients that work nicely in this quinoa salad is roasted feat cheese, red peppers, kalamata olives, artichoke hearts, quick pickled red onions, crispy chickpeas, or pita chips. Instead of the lemon juice you could try using lime juice.
OTHER QUINOA RECIPES YOU MIGHT LIKE:
GREEK QUINOA BOWL RECIPE
SLOW COOKER TURKEY QUINOA
MEDITERRANEAN QUINOA LAMB BURGER
CHICKEN QUINOA SOUP
APPLE QUINOA KALE SALAD
TOMATO CUCUMBER FETA QUINOA SALAD
Curried Quinoa Salad
Curried Quinoa Salad is an easy, filling salad that mixes quinoa, raisins, carrots, radishes, bell peppers, fresh cilantro and curry dressing. You will love this salad for the spring season. This salad would also be nice alongside a protein during a weeknight dinner, an easy lunch option or a side dish for your Easter dinner.
Ingredients
- 2 - packages of cooked quinoa or 1 package of frozen quinoa {or 1 cup of quinoa cooked according to package}
- 1 cup matchstick carrots
- 1/2 of a red bell pepper, seeds removed, diced
- 1/2 of a yellow bell pepper, seeds removed, diced
- 6 radishes, thinly sliced
- 3/4 cup raisins
- 1/2 cup sliced almonds
- 1/2 cup fresh cilantro, chopped
- 5-6 green onions, chopped
FOR THE DRESSING
- 1/4 cup Heinen's extra virgin olive oil
- 1/2 of a lemon, juiced
- 2 tbsps. tahini
- 2 tbsps. maple syrup
- 1 tsp. curry powder
- 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/4 tsp. cumin
- salt and pepper to taste
Instructions
- Cook quinoa according to package if using frozen or uncooked quinoa. Set aside to cool.
- In a large mixing bowl mix the carrots, bell peppers, radishes, raisins, sliced almonds, cilantro and green onions. Add the quinoa. Gently mix the salad together.
- In a small mixing bowl or mason jar whisk together the olive oil, lemon juice, tahini, syrup, curry powder, paprika, oregano, cumin and salt and pepper. Mix well.
- Drizzle half the dressing over the salad and gently mix together. Taste and add more dressing as needed. If you plan to serve the salad at a later time I would save the last half of the dressing to add to the salad when you are ready to serve the salad as a lot of the dressing will get soaked into the salad.
- Serve immediately or refrigerate until ready to serve.
- Store leftovers in an air tight container in the fridge for up to 5 days.
Notes
You can swap the raisins for dried dates, figs, cranberries or apricots.
You could add goat cheese or feta cheese if you like.
Other vegetables that you could add that would be nice are zucchini, green beans, broccoli or celery.
Beans are a nice addition and add protein. Try chickpeas, white beans or black beans.
You could sub the quinoa for brown rice, bulgur wheat, farro or barley.
Surely going to try this recipe, can you please share which curry powder is required. Thanks.
I just used dried curry powder like this one: https://www.iherb.com/pr/simply-organic-curry-powder-3-oz-85-g/31377?gclid=Cj0KCQiAofieBhDXARIsAHTTldqm4k2XMUsEB2q7a_3HSflsETt2JXOWKFrMfxlbhQEvXAlaqAjmo7kaAp6ZEALw_wcB I hope you enjoy it!