Why You’ll Love This Recipe
This Curry Quinoa Salad is not only a great source of protein and fiber (thanks to the quinoa) but also bursting with flavor. The curry dressing brings a warm, spicy kick, while the fresh vegetables add crunch and color. It’s a versatile salad that’s naturally vegan and gluten-free, and it can be enjoyed cold or at room temperature, making it perfect for meal prep or summer picnics. Plus, it’s a great way to enjoy quinoa in a fresh and exciting way!
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup chopped cilantro or parsley (optional)
- 1/4 cup raisins or dried cranberries (optional, for a sweet touch)
- 1/4 cup toasted almonds or cashews (optional, for added crunch)
For the Curry Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Let it cool to room temperature.
- Prepare the Vegetables: While the quinoa cools, dice the cucumber, red bell pepper, and thinly slice the red onion. Set them aside in a large mixing bowl.
- Make the Curry Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), maple syrup (or honey), curry powder, cumin, turmeric, and cinnamon (if using). Season with salt and pepper to taste. Whisk until the dressing is smooth and well-combined.
- Assemble the Salad: Add the cooled quinoa to the bowl with the vegetables. Toss in the raisins or dried cranberries (if using), and chopped cilantro or parsley. Pour the curry dressing over the salad and toss everything together until evenly coated.
- Garnish and Serve: Sprinkle the toasted almonds or cashews on top for added crunch. Serve immediately, or refrigerate the salad for 30 minutes to let the flavors meld together.
Servings and Timing
- Servings: 4-6 servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Add Protein: For a more filling meal, add cooked chickpeas, grilled chicken, or tofu to the salad.
- Use Different Veggies: Feel free to swap in other vegetables like shredded carrots, cherry tomatoes, or spinach for added color and flavor.
- Add a Creamy Element: Stir in some plain yogurt or a dollop of hummus for a creamier texture and a tangy kick.
- Make It Spicy: Add a pinch of cayenne pepper or chopped chili peppers to the dressing if you prefer a spicier version.
- Nuts and Seeds: If you prefer seeds over nuts, you can add sunflower seeds, pumpkin seeds, or hemp seeds for crunch.
Storage/Reheating
- Storage: Store any leftover curry quinoa salad in an airtight container in the refrigerator for up to 3 days. The flavors tend to improve as the salad sits.
- Freezing: This salad is best enjoyed fresh and doesn’t freeze well due to the texture of the vegetables. However, you can freeze the quinoa and curry dressing separately and assemble the salad fresh when you’re ready.
- Reheating: The salad is great served cold or at room temperature, so no reheating is necessary. If you prefer it warm, you can gently heat the quinoa before serving, but the veggies are best fresh and crunchy.
FAQs
Can I use brown rice instead of quinoa?
Yes, you can substitute quinoa with cooked brown rice or another grain of your choice. Just note that cooking times will vary based on the grain used.
Can I make this salad in advance?
Yes! This salad is perfect for meal prep. You can make it ahead of time and store it in the fridge for a few days. The flavors actually improve as they marinate together, so it’s great for a couple of days’ worth of lunches or snacks.
Can I make this salad spicier?
Absolutely! If you like heat, feel free to add more curry powder, cayenne pepper, or chopped fresh chili peppers to the dressing or directly to the salad.
Can I use a different type of vinegar?
Yes, you can use other types of vinegar, such as rice vinegar or white wine vinegar, instead of apple cider vinegar, depending on your flavor preference.
Can I add more sweet elements to this salad?
Yes, adding more sweet elements like diced apples, fresh pomegranate seeds, or extra raisins will enhance the sweetness and balance the spiciness of the curry dressing.
Can I make this salad gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for anyone avoiding gluten. Just ensure your curry powder and any other spices are gluten-free if you’re strictly avoiding gluten.
Conclusion
Curry Quinoa Salad is a flavorful, vibrant dish that’s perfect for those looking for a healthy, satisfying meal. Packed with protein, fiber, and a burst of exotic flavors, this salad makes a great side dish, light lunch, or even a main course. With its creamy curry dressing, crunchy vegetables, and tender quinoa, it’s a dish that’s both nourishing and delicious. Easy to make, customizable, and full of goodness, this curry quinoa salad will quickly become a favorite in your recipe repertoire!
PrintCurry Quinoa Salad
- Curry Quinoa Salad is a vibrant and flavorful dish combining quinoa, fresh vegetables, and a tangy curry dressing. This healthy, protein-packed salad is perfect for any occasion and can be served as a light lunch, side dish, or potluck offering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: undefined
- Category: Salad
- Method: Mixing
- Cuisine: Moroccan
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup chopped cilantro or parsley (optional)
- 1/4 cup raisins or dried cranberries (optional, for a sweet touch)
- 1/4 cup toasted almonds or cashews (optional, for added crunch)
- For the Curry Dressing:
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- Salt and pepper, to taste
Instructions
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Let it cool to room temperature.
- While the quinoa cools, dice the cucumber, red bell pepper, and thinly slice the red onion. Set them aside in a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), maple syrup (or honey), curry powder, cumin, turmeric, and cinnamon (if using). Season with salt and pepper to taste. Whisk until the dressing is smooth and well-combined.
- Add the cooled quinoa to the bowl with the vegetables. Toss in the raisins or dried cranberries (if using), and chopped cilantro or parsley. Pour the curry dressing over the salad and toss everything together until evenly coated.
- Sprinkle the toasted almonds or cashews on top for added crunch. Serve immediately, or refrigerate the salad for 30 minutes to let the flavors meld together.
Notes
- For a more filling meal, add cooked chickpeas, grilled chicken, or tofu to the salad.
- Feel free to swap in other vegetables like shredded carrots, cherry tomatoes, or spinach for added color and flavor.
- For a creamier texture, stir in some plain yogurt or a dollop of hummus.
- Add more spice by adding cayenne pepper or fresh chili peppers to the dressing.
- For crunch, try using sunflower seeds, pumpkin seeds, or hemp seeds instead of almonds or cashews.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
