Curried Quinoa Salad

By Tracy

4 Person

50 Minutes

333 Calories

This salad adds a ton of nutritional value. It’s tangy, it’s vibrant, it’s fresh, and it’s the perfect side dish or salad main to lift you out of any winter eating rut. This would be a great dish to bring as a side to dinner parties and to have around as a snack or entree, and it’s especially great as leftovers. Let’s do this!

Ingredients

1/2 cup pomegranate arils (optional)
2 tbsp. nuts (optional)
4 green onion, thinly sliced (optional)
1 cup fresh chopped cilantro
3 whole radishes
1 large red bell pepper
1 tbsp. olive oil
black pepper
1 tbsp. maple syrup
2 tbsp. lemon juice
3 tbsp. tahini
4 tbsp. green curry paste
1 3/4 cups water
1 tsp. curry powder
1/4 tsp. sea salt
1 cup quinoa (well rinsed and drained)

Method

01

Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.
02

Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.
03

In the meantime, prepare the dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.
04

Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor.
05

Add all ingredients (quinoa mostly cooled) to a mixing bowl and top with dressing. Then toss to combine and serve. Enjoy at room temperature or chill. Garnish with additional pomegranate, radish, green onion, or cilantro (optional).

Related Tags

Curried Quinoa Salad

4.4

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 333 Kcal
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

1/2 cup pomegranate arils (optional)

2 tbsp. nuts (optional)

4 green onion, thinly sliced (optional)

1 cup fresh chopped cilantro

3 whole radishes

1 large red bell pepper

1 tbsp. olive oil

black pepper

1 tbsp. maple syrup

2 tbsp. lemon juice

3 tbsp. tahini

4 tbsp. green curry paste

1 3/4 cups water

1 tsp. curry powder

1/4 tsp. sea salt

1 cup quinoa (well rinsed and drained)

03 Method

Step 1

Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.

Step 2

Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.

Step 3

In the meantime, prepare the dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.

Step 4

Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor.

Step 5

Add all ingredients (quinoa mostly cooled) to a mixing bowl and top with dressing. Then toss to combine and serve. Enjoy at room temperature or chill. Garnish with additional pomegranate, radish, green onion, or cilantro (optional).

04 Author