Curried Quinoa Salad
Brighten up your lunch or dinner table with this vibrant Curried Quinoa Salad, a hearty and wholesome dish packed with flavor and nutrition. This recipe features fluffy, protein-rich quinoa tossed with a medley of crunchy diced vegetables, sweet raisins, and toasty slivered almonds for a delightful mix of textures. The star of the show is the zesty curry-infused dressing, made with bold curry powder, fresh lemon juice, and a touch of honey for the perfect balance of spice and sweetness. Quick to make in just 30 minutes, this gluten-free salad is ideal as a healthy side dish or a light main course. Serve it chilled or at room temperature for a refreshing, versatile meal that’s perfect for meal prep or entertaining.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 1.5 teaspoons curry powder
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 clove minced garlic
- 1 medium diced red bell pepper
- 1 medium grated carrot
- 0.5 medium diced cucumber
- 0.5 cup raisins
- 0.25 cup toasted slivered almonds
- 0.25 cup chopped parsley
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove its natural bitterness.
In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the water is absorbed.
Remove the cooked quinoa from the heat and let it sit, covered, for 5 minutes. Fluff with a fork, then transfer to a large mixing bowl to cool.
In a small bowl, whisk together the olive oil, curry powder, lemon juice, honey, and minced garlic to make the dressing. Set aside.
Once the quinoa is cooled, add the diced red bell pepper, grated carrot, diced cucumber, raisins, and toasted slivered almonds to the bowl.
Pour the dressing over the quinoa mixture and gently toss until everything is evenly coated.
Fold in the chopped parsley for a fresh burst of flavor.
Taste and adjust the seasoning, adding more salt or lemon juice if desired.
Serve immediately or chill in the refrigerator for 1-2 hours to allow the flavors to meld. This salad can be eaten cold or at room temperature.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3473 mg | 151% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 68.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
