Curry Quinoa Salad Recipe (Easy & Healthy) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill Salad: Refrigerate the salad for at least 30 to 60 minutes to allow flavors to meld and the salad to cool.
- 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
