Curried Quinoa Salad with Yogurt Cumin Dressing
Elevate your salad game with this vibrant Curried Quinoa Salad with Yogurt Cumin Dressing—a perfect fusion of wholesome ingredients and bold spices. This nutrient-packed recipe combines fluffy quinoa with crunchy vegetables, sweet raisins, and toasted slivered almonds, creating a delightful balance of textures. The star of the dish is the creamy dressing, made from Greek yogurt, fragrant cumin, curry powder, and a touch of honey, delivering a tangy, mildly spiced flavor that ties everything together beautifully. Ready in just 30 minutes, this vegetarian salad is an ideal choice for meal prep, a healthy lunch, or a colorful potluck dish. Garnished with fresh cilantro, it’s a gorgeous, flavor-filled dish that’s as good for your taste buds as it is for your health.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 teaspoon salt
- 1 medium carrot
- 1 medium red bell pepper
- 1 medium cucumber
- 0.25 cup red onion
- 0.25 cup cilantro
- 0.25 cup raisins
- 0.25 cup slivered almonds
- 0.5 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 2 teaspoons honey
- 0.25 teaspoon ground black pepper
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water and 0.5 teaspoon of salt to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let the quinoa rest, covered, for 5 minutes before fluffing with a fork. Set aside to cool completely.
While the quinoa is cooling, finely dice the carrot, red bell pepper, cucumber, and red onion. Chop the cilantro. Set all the vegetables and herbs aside.
In a dry skillet over medium heat, toast the slivered almonds for 2-3 minutes until golden and fragrant. Remove from the heat and set aside.
In a small bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, ground cumin, curry powder, honey, ground black pepper, and a pinch of salt. Adjust seasoning to taste and set the dressing aside.
In a large mixing bowl, combine the cooled quinoa, diced vegetables, chopped cilantro, raisins, and toasted slivered almonds. Toss gently to combine.
Drizzle the yogurt cumin dressing over the quinoa salad and toss gently until all ingredients are evenly coated.
Serve immediately at room temperature, or chill in the refrigerator for 15-20 minutes to allow the flavors to meld. Garnish with additional cilantro, if desired. Enjoy your curried quinoa salad!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 55.3 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1703 mg | 36% | |
*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.
