Curry Quinoa Salad Recipe

Gather ’round, quinoa enthusiasts—I’m about to dive into a flavor-packed adventure that blends the cozy warmth of curry spices with the sweet surprise of raisins and the fresh zing of lemon. Let’s talk about a dish that hits all the right notes and turns a simple weeknight meal into something magical. Ready to spice up your kitchen? Let’s do this!

I adore how this Quinoa Salad with Curry combines vivid flavors and nutritional perks. It’s crammed with protein-rich quinoa and chickpeas, making it a power salad in the plant-based nutrition department.

The sweetness of the raisins plays beautifully with the warmth of curry powder and cumin, with fresh cilantro and lemon juice providing a refreshing finish.

Curry Quinoa Salad Recipe Ingredients

• Quinoa: High in protein and fiber; gluten-free; nutritious grain alternative.
• Chickpeas: Rich in protein and fiber; plant-based protein source; nutty flavor.
• Raisins: Provide natural sweetness; high in antioxidants; good iron source.
• Almonds: Source of healthy fats; vitamin E-rich; adds crunchy texture.
• Curry Powder: Adds warmth and spice; blends multiple seasonings; anti-inflammatory.
• Lemon Juice: Adds zing and brightness; high in vitamin C; enhances flavors.

Curry Quinoa Salad Recipe Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, chopped
• 1 cup chickpeas, drained and rinsed
• 1/2 cup raisins
• 1/4 cup toasted slivered almonds
• 1/4 cup chopped fresh cilantro
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon

How to Make this Curry Quinoa Salad Recipe

1. In a medium saucepan, bring 2 cups water to a boil. Add 1 cup of rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and allow to cool.

2. In a big skillet, warm 1 tablespoon of olive oil on medium heat. Toss in the diced onion and cook for around 3 minutes until it begins to soften.

3. Add the diced red bell pepper and cook for 2-3 minutes more until the veggies are soft.

4. In the pan, combine the following ingredients:
1 tablespoon of curry powder,
1 teaspoon of ground cumin,
1/2 teaspoon of turmeric,
1/2 teaspoon of salt,
1/4 teaspoon of black pepper.
Stir well to coat the vegetables.

5. Toss in the chickpeas (1 cup drained and rinsed) and cook for 2 minutes, until heated through.

6. Take the pan off the burner and allow it to sit for a couple of minutes.

7. In a big bowl, mix the sautéed vegetable blend, the cooked quinoa, 1/2 cup of raisins, and 1/4 cup of toasted slivered almonds together.

8. Squeeze the juice of 1 lemon onto the salad and then mix all the components together until they are well combined.

9. If needed, taste and adjust the seasoning by adding more salt and pepper.

10. Prior to serving, fold in 1/4 cup of freshly chopped cilantro. Then, if you like, serve with a big dollop of creamy goodness, aka vegan mayonnaise mixed with a dash of lemon juice. That is so not necessary, but I tell you—adding sauce makes this dish even more dreamy!

Curry Quinoa Salad Recipe Equipment Needed

1. Medium saucepan with lid
2. Large skillet
3. Large mixing bowl
4. Fork
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Wooden spoon or spatula (for stirring)
10. Citrus juicer (optional)

FAQ

• Q: Can I use a different grain instead of quinoa?A: You can use couscous, bulgur, or even brown rice in place of quinoa, but be aware that these substitutions have a different flavor. Quinoa has a mild nutty flavor, while the other three have a more neutral taste, allowing the flavor of whatever you serve with them to stand out.
• Q: Is the curry powder necessary?A: Flavor relies on curry powder, but you can reduce the amount in this dish, or increase the amount in your homemade blend, to suit your taste.
• Q: Can I make this salad ahead of time?Certainly! This salad can be stored in the refrigerator for up to 3 days and still taste fresh. The flavors become even more pronounced after a day in the fridge.
• Q: What can I use instead of chickpeas?A: You can substitute chickpeas with other legumes such as black beans or lentils for a different texture and flavor.
• Q: How can I make this salad spicier?A: To bring some heat to the dish, add a pinch of cayenne pepper or chopped fresh chili.
• Q: Can I omit the raisins?A: Yes, if you prefer, you can leave out the raisins or substitute them with dried cranberries for a slightly different hint of sweetness.
• Q: What’s a good way to toast almonds?A: In a dry skillet over medium heat, toast the slivered almonds for 3–4 minutes, stirring often until they are golden and smelling toasty.

Curry Quinoa Salad Recipe Substitutions and Variations

You could use bulgur or couscous in place of quinoa.
Yellow or green bell pepper can be used instead of red bell pepper.
You can replace chickpeas with either black beans or lentils.
Substitutes for raisins include dried cranberries or dried apricots.
You may substitute toasted slivered almonds with either toasted cashews or sunflower seeds.

Pro Tips

1. Quinoa Preparation: After rinsing the quinoa, toast it in the dry saucepan for a few minutes before adding water. This deepens the flavor and adds a nutty aroma, enhancing the overall taste of the salad.