Ohhh quinoa. You are so cute and tiny and delicious. And SO nutritious.
Out of all the ways I like to eat quinoa, this salad is one of my absolute favourites. I just can’t get enough of it! Luckily this recipe makes a big batch, so I get to eat it at least twice for dinner before she’s all gone.
I came up with the recipe for this salad this spring. It was a particularly warm day, so I wanted something that was filling yet light, and fresh while still packing a heavy punch of flavour.
Ohh baby, does this salad ever tick all those boxes!!
The cucumber and herbs keep it incredibly fresh. I can still eat mounds of it on toasty summer days, when I would normally just want watermelon all day long. The curry dressing packs a double-whammy of flavour, and there’s so many good crunchy and sweet bits in between!
This salad is not only loaded with flavour and freshness, it is a gold-mine for vegan protein. Connie Oickle, our resident RHN, states that,
Quinoa is one of the only complete plant-based proteins, as it contains all nine essential amino acids. It is also gluten-free, and loaded with fiber – 17–27 grams per cup. That is twice as much as most grains!
Throw in all those almonds and cashews, and you’re in protein paradise.
I usually top this salad with Garlic Roasted Chickpeas, which are full of protein as well. If you still want MORE, aka you are going for “mad gains”, crumble up some tempeh, grill it in coconut oil until it’s golden brown, and throw that into the mix too!
This salad makes a fantastic potluck side, or an incredibly delicious, healthy meal all on its own. I like to top it with fresh avocado slices, or a dollop of Mint Cashew Cream.
Friends, I am all sorts of excited for you to try this one.
Let’s get to ‘er!
Curried Quinoa Salad
Fresh, nutritious, and loaded with flavour - this curried quinoa salad makes an amazing side dish or a delicious meal any time of the year!
For The Salad:
- 6 c. cooked quinoa (cooked in vegetable stock. You can use store-bought broth, but I crumble bouillon cubes into a pot with quinoa and water since they are cheaper and use less packaging)
- 3 ½ c. cucumber chopped
- 1 c. red onion diced
- 1 c. raisins
- 2/3 c. almonds toasted and chopped
- 2/3 c. cashews toasted
- ½ c. fresh mint chopped
- ½ c. cilantro chopped
For The Dressing:
- ½ c. avocado or grape seed oil
- 1/3 c. maple syrup
- ¼ c. lime juice
- 1 tbsp. yellow mustard
- 1 tbsp. lime zest
- 1 tbsp. madras curry powder
- 1 tsp. cumin
- 1 tsp. turmeric powder
- ¼ tsp. cayenne
- ½ tsp. salt
For The Salad:
Heat up two medium-sized skillets on medium-low heat. Once hot, add the almonds to one, and the cashews to the other (separate pans because the almonds take longer to toast.)
Toast for several minutes. Keep a close watch and stir them often, so they brown evenly and do not burn.
- Once the nuts are golden brown, place them on a plate to cool and sprinkle them with a pinch of salt.
Next, add the quinoa that has been cooked in vegetable broth to a large mixing bowl.
Chop the cucumber into ½” inch rounds, then cut the rounds into quarters. Add to the bowl.
Dice the onion, and add it to the bowl along with the raisins and the cooled nuts.
- Next, chop the mint and cilantro and throw ‘em where ya want em. No, not at your husband! In the mixing bowl, silly!
Add the dressing, starting with half, and give the salad a light toss. Add more as you desire (I use the whole thing), and enjoy!
For The Dressing:
Heat a small skillet to medium-low.
Add the avocado oil, and allow to warm up for 2-3 minutes.
Add the curry powder, cumin, turmeric, and cayenne, and whisk thoroughly for one minute. Heating the spices releases their full flavour.
- Remove the pan from the heat.
While the oil and spices cool, add the maple syrup, lime juice, zest, mustard, and salt to a medium mason jar.
Once the oil has cooled a bit (10 minutes or so), carefully pour it into the jar with the other ingredients. You may want to use a funnel for this.
Seal the jar with a lid and shake vigorously for 1 minute.
- Pour immediately over the salad.
Leftovers keep for up to one week in the fridge.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
Connie Oickle, our resident RHN,
brings with her over 10 years experience
working in the Food and Health
& Wellness industries.
Find out more about her here!