Curried Quinoa Salad Recipe
Curried Quinoa Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Quinoa is such a fantastic salad base— it's full of protein, adds a nutty flavor, and is the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. —Shannon Dobos, Calgary, Alberta
Recommended: 20 Quinoa Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min. + standing

Ingredients

  • 1 cup quinoa, rinsed
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1 can (14-1/2 ounces) vegetable or chicken broth
  • 1-1/2 cups grape tomatoes, halved
  • 1 small cucumber, diced
  • 1/3 cup diced red onion
  • DRESSING:
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Directions

In a small saucepan, combine first four ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly.
Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving. Yield: 6 servings.
Originally published as Curried Quinoa Salad in Simple & Delicious June/July 2017

Nutritional Facts

3/4 cup: 176 calories, 6g fat (1g saturated fat), 0 cholesterol, 320mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 cup quinoa, rinsed
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1 can (14-1/2 ounces) vegetable or chicken broth
  • 1-1/2 cups grape tomatoes, halved
  • 1 small cucumber, diced
  • 1/3 cup diced red onion
  • DRESSING:
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  1. In a small saucepan, combine first four ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly.
  2. Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving. Yield: 6 servings.
Originally published as Curried Quinoa Salad in Simple & Delicious June/July 2017

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