Curry Quinoa Salad Recipe (Easy & Healthy) Recipe

Introduction

This Curry Quinoa Salad is a vibrant and healthy dish packed with warm spices and fresh ingredients. It’s easy to prepare and perfect for a light lunch or a flavorful side. The combination of curry, turmeric, crunchy nuts, and sweet currants creates a delicious balance in every bite.

Ingredients

• 3/4 cup dry quinoa, rinsed
• 1/2 teaspoon sea salt
• 1/2 teaspoon mild yellow curry powder
• 1 1/4 cup filtered water
• 1/4 cup plain unsweetened Greek yogurt (plain coconut yogurt works, too)
• 1/4 cup extra virgin olive oil
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon mild yellow curry powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup diced carrots (about 2 small or 1 large carrot)
• 1/4 cup thinly sliced scallions, white and green parts
• 1/3 cup dried currants (or substitute raisins)
• 1/3 cup slivered almonds (roasted cashews are a good substitute too)
• 2 tablespoons chopped cilantro

Instructions

1. Step 1: Place the rinsed quinoa in a fine-mesh strainer or colander and rinse under cold water until the water runs clear, about 30 seconds. Drain briefly.
2. Step 2: In a medium saucepan, combine the rinsed quinoa, sea salt, curry powder, and filtered water. Bring to a boil, then cover and reduce heat to simmer. Cook for about 12 minutes, checking at 11 minutes to ensure all water is absorbed without burning.
3. Step 3: Once water is absorbed, turn off heat and fluff the quinoa with a fork. This amount yields about 1.5 cups cooked quinoa.
4. Step 4: While the quinoa cooks, whisk together Greek yogurt, olive oil, apple cider vinegar, curry powder, turmeric, sea salt, and black pepper in a large mixing bowl.
5. Step 5: Prepare the veggies by dicing carrots and slicing scallions.
6. Step 6: Add the warm quinoa to the dressing, then fold in carrots, scallions, currants, slivered almonds, and chopped cilantro until combined.
7. Step 7: Refrigerate the salad for at least 30 to 60 minutes before serving to allow flavors to meld.

Tips & Variations

• For a vegan option, use plain coconut yogurt instead of Greek yogurt.
• Swap currants for raisins or dried cranberries if preferred.
• Try roasted cashews in place of almonds for a different crunch and flavor.
• Add diced cucumber or bell pepper for extra freshness and color.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. It’s best served chilled or at room temperature. Re-stir before serving, and no reheating is necessary unless preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular plain yogurt can be used, but Greek yogurt provides a thicker, creamier texture that holds the dressing together better.

Is this salad suitable for meal prep?

Absolutely. This salad keeps well in the fridge for several days, making it an excellent option for lunches or make-ahead meals.

Curry Quinoa Salad Recipe (Easy & Healthy) Recipe

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★★★★★

4.9 from 145 reviews

This easy and healthy Curry Quinoa Salad combines fluffy, turmeric-spiced quinoa with a vibrant curry yogurt dressing, fresh veggies, dried fruits, and crunchy nuts for a flavorful, nutritious dish perfect for lunches or light dinners.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Healthy Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

• 3/4 cup dry quinoa, rinsed
• 1/2 teaspoon sea salt
• 1/2 teaspoon mild yellow curry powder
• 1 1/4 cup filtered water

Dressing

• 1/4 cup plain unsweetened Greek yogurt (plain coconut yogurt works, too)
• 1/4 cup extra virgin olive oil
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon mild yellow curry powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Veggies & Nuts

• 1/2 cup diced carrots (about 2 small or 1 large carrot)
• 1/4 cup thinly sliced scallions, white and green parts
• 1/3 cup dried currants (or substitute raisins)
• 1/3 cup slivered almonds (roasted cashews are a good substitute too)
• 2 tablespoons chopped cilantro

Instructions

1. Rinse Quinoa: Place the quinoa in a fine-mesh strainer or colander and rinse well under cold running water until the water runs clear, about 30 seconds. Let drain briefly.
2. Cook Quinoa: In a medium saucepan, combine rinsed quinoa, sea salt, curry powder, and filtered water. Bring to a boil over medium-high heat, then cover and reduce to a simmer. Cook for about 12 minutes, checking at 11 minutes to ensure the water has been absorbed and the quinoa is tender. Avoid burning by not overcooking.
3. Fluff Quinoa: Once cooked and water is absorbed, turn off heat and fluff the quinoa gently with a fork. Note that 3/4 cup dry quinoa yields approximately 1.5 cups cooked quinoa.
4. Prepare Dressing: While quinoa cooks, whisk together Greek yogurt, olive oil, apple cider vinegar, curry powder, turmeric, sea salt, and black pepper in a large mixing bowl suitable to hold the entire salad.
5. Add Quinoa & Veggies: Immediately add the warm quinoa to the dressing and fold in diced carrots, sliced scallions, dried currants, slivered almonds, and chopped cilantro until well combined.
6. Chill Salad: Refrigerate the salad for at least 30 to 60 minutes to allow flavors to meld and the salad to cool.
7. Storage: Store the salad in an airtight glass container in the refrigerator for up to 4 days.

Notes

• Rinsing quinoa removes its natural bitterness and ensures a clean flavor.
• You can substitute plain coconut yogurt for a dairy-free version.
• Adjust curry powder and turmeric quantities to taste depending on your spice preference.
• Letting the salad chill enhances the flavor melding and texture.
• This salad makes a great make-ahead meal for lunches or light dinners.
• Optional: substitute almonds with roasted cashews for a different nutty flavor.

Keywords: curry quinoa salad, healthy quinoa salad, easy quinoa recipe, vegetarian salad, curry dressing, quinoa with veggies