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    Home » Recipes » Cookbook and Product Reviews

    Curry Quinoa Salad

    Published: Dec 9, 2017 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Bowl of Curry Quinoa Salad with almonds and dried cranberries.

    A quick, satisfying salad perfect for a light lunch or dinner. This Curry Quinoa Salad recipe is filling, but won’t weigh you down. Easy to make ahead and perfectly portable in lunch boxes or toted along to potlucks and parties. Customize it with your favorite fruit, nuts, and seeds to make it your own.

    Bowl of Curry Quinoa Salad

    This Curry Quinoa Salad recipe comes from the new book, Vegan Weight Loss Manifesto by Zuzana Fajkusova and Nikki Lefler.

    Taking control of your health and thriving on a plant based diet is easy with the right tools and this book would be a great addition to your arsenal. It’s not just a cookbook, but an entire “8-week plan to change your mindset, lose weight and thrive.”

    You’ll find shopping lists, meal plans, fitness schedules, and even suggestions and instructions for lifestyle habits like meditation. If one of your goals in the new year is to get healthy (or healthier) you’ve gotta take a look at this book!

    Bowl of Curry Quinoa Salad with two spoons, one on each side. Small bowl of pumpkin seeds and almonds and a small jar of dried cranberries behind.

    Zuzana Fajkusova and Nikki Lefler are the founders of the blog, Active Vegetarian. There they share plant based recipes, fitness, nutrition, and lifestyle tips to help people take responsibility for their own health.

    The Vegan Weight Loss Manifesto is their new book that puts it all together, in an easy to understand and apply way, to make living your healthiest life a breeze.

    Vegan Weight Loss Manifesto Book Cover

    Take a Look Inside

    Because this book is not just a cookbook, it’s set up a little differently. There are 4 parts broken down into smaller sections to make it easy to find what you’re looking for.

    Part 1 – I Choose To Be Healthy, Happy and Fit

    Here you’ll find out if this plan will work for you (spoiler alert – YES, if you put in the work, you will succeed), why they chose plant based, and how to use the book to get the most out of it.

    Part 2 – I’m Ready: Let’s Do This

    This is the part where the weekly nutrition, fitness, and lifestyle plans come in. It’s broken down into sections by week. Each section (or week) you’ll have clear instructions on what to do, add, or subtract from your life. For example: Out with the Junk, In with the Healthy; Sit Less, Move More; Meal Prep 101; Stress Management; Interval Training Time, and more.

    Part 3 – Let’s Get Cooking

    This is my favorite part, of course, because – food! Here’s just a sampling of what you’ll find:

    Breakfasts – Glowing Green Smoothie; Overnight Maple Walnut Oats; The Ultimate Vegan Breakfast Sandwich

    Lunch – Roasted Garlic and Red Pepper Sandwich; Tempeh Reuben Sandwich; and the Curry Quinoa Salad recipe that you’ll find at the end of this post!

    Dinner – Wholesome Portobello Stew; Nori Veggie Burrito; Easy Slow Cooker Chickpea Ratatouille

    Snack Time – Five Ingredient Protein Bars; Cardamom Ginger Bliss Balls; So Easy Seedy Crackers

    Indulgences – Raw Nanaimo Bars; Ginger Pear Cake w/ Salted Caramel Sauce; Dutch Apple Crumble

    Dressings, Sauces, & Condiments – Creamy Red Pepper Sauce; Miso Ginger Dressing; Herbalicious Pesto

    Part 4 – My Vegan Kitchen

    In this part you’ll learn about helpful kitchen tools, what to buy organic (or not), and soaking and sprouting times for beans/nuts/grains.

    Extra Support – With this book, comes not only everything I’ve already mentioned, but online support from Nikki and Zuzana as well. When you see a web icon in the book, it indicates there is additional support available online in the form of videos, additional meal plans, extra recipes, motivational tips, and more! You will get access to the client-only section of their website to ensure you are successful in your journey. How cool is that?!

    Hand squeezing a lemon over a bowl of curry quinoa salad.

    Who is the Vegan Weight Loss Manifesto For?

    It’s for anyone who wants to get healthy or healthier. It’s for anyone curious about a plant based diet, but not sure where to start. It’s for anyone who wants to eat more vegetables regardless of your current diet choices. It’s for anyone who wants to start incorporating fitness into their daily/weekly routine. It’s for anyone who wants to have more energy and less stress.

    It’s for anyone who wants more delicious healthy recipes like this Curry Quinoa Salad recipe!!

    Two silver spoons in a bowl of quinoa salad recipe. Lemon wedge on the side. Small bowl of pumpkin seeds in the background.

    More vegan quinoa recipes

    • Veggie Quinoa Bowl
    • Vegan Quinoa Salad
    • Black Bean Quinoa Chili
    • Massaged Kale Quinoa Salad
    • Quinoa Power Breakfast

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Be sure to get your copy of the Vegan Weight Loss Manifesto here.

    Bowl of Curry Quinoa Salad

    Curry Quinoa Salad

    This is a satisfying salad to make ahead for a busy week and also a great choice to bring to a potluck with friends
    5 from 7 votes
    Print Pin Rate
    Course: Entree, Salad
    Cuisine: dairy free, egg free, gluten free, soy free, vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 211kcal
    Author: Jenn Sebestyen

    Ingredients

    • ¼ cup (43 g) raw organic whole almonds
    • ¼ cup (40 g) raw pumpkin seeds
    • 1 cup (210 g) organic white quinoa
    • 1 tsp maple syrup
    • 1 tbsp (10 g) finely chopped shallot
    • 1 tsp curry powder
    • ¼ tsp coarse salt
    • 2 tbsp (30 ml) fresh lemon juice
    • freshly ground pepper
    • 2 tbsp (30 ml) extra-virgin olive oil
    • 2 tbsp (13 g) unsweetened dried cranberries
    • 1 small organic apple (cut into small chunks)

    Instructions

    • Preheat the oven to 375°F (191°C). 
    • Spread the almonds and pumpkin seeds on a baking sheet and bake until lightly toasted and fragrant, about 7 minutes.
    • Let cool before coarsely chopping the nuts.
    • Rinse the quinoa thoroughly and drain. Bring 2 cups (474 ml) of water to a boil in a medium saucepan. Add the quinoa and return to a boil. Stir the quinoa, cover and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.
    • Whisk together maple syrup, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper.
    • Whisking constantly, slowly pour the oil in and whisk until the dressing is well combined.
    • Add the quinoa, cranberries, apple, seeds and nuts; toss well. 
    • Serve as is or use as a stuffing for collard wraps.

    Notes

    ~Note from Veggie Inspired: I opted to add some chopped green onions to the salad as well. 
     
     
     

    Nutrition

    Calories: 211kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 324mg | Potassium: 248mg | Fiber: 5g | Sugar: 10g | Vitamin A: 350IU | Vitamin C: 9.1mg | Calcium: 60mg | Iron: 1.4mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Kim K. says

      March 08, 2020 at 8:17 pm

      This was a very nice recipe that appealed to both vegans and non vegans alike. I used organic black quinoa and granny smith apples along with a medium hot curry. My husband actually had 3 helpings!!5 stars

      Reply
      • Jenn Sebestyen says

        March 09, 2020 at 8:56 am

        That’s great, Kim. I’m so glad you love it! Thank you for your comment!

        Reply
    2. Erato says

      December 17, 2018 at 1:58 pm

      The recipe calls for a shallot, but in the pic it looks like there’s green onion?

      Reply
      • Jenn S. says

        December 17, 2018 at 2:43 pm

        Correct. I added green onions as a garnish – I mention it in the notes section.

        Reply
    3. Jennifer Bliss says

      December 09, 2017 at 8:27 pm

      That recipe looks and sounds delightful! The book looks awesome, too!

      Reply
      • Jenn S. says

        December 10, 2017 at 12:01 pm

        Thanks, Jennifer. I think you’ll like it!

        Reply
    4. Liz @ I Heart Vegetables says

      December 09, 2017 at 5:35 pm

      Yum!!! I love quinoa salads! They’re so filling! This one would be a delicious packed lunch!5 stars

      Reply
      • Jenn S. says

        December 09, 2017 at 8:26 pm

        I agree! Let me know if you get a chance to try it. Thanks, Liz!

        Reply
    5. Deanna says

      December 09, 2017 at 4:03 pm

      This looks yummy!!5 stars

      Reply
      • Jenn S. says

        December 09, 2017 at 8:26 pm

        Enjoy, Deanna!

        Reply
    6. Lisa says

      December 09, 2017 at 3:46 pm

      This recipe sounds delicious (I love curry) and I’m sure the whole book is fabulous!5 stars

      Reply
      • Jenn S. says

        December 09, 2017 at 8:25 pm

        I’ve been all about the curry this year! Hope you love it, Lisa!

        Reply
    7. Monica | Nourish & Fete says

      December 09, 2017 at 2:41 pm

      This salad sounds super tasty! I am not personally vegan, but definitely am always looking for ways to incorporate more plants into our diets and make our everyday meals as healthy as possible, and a lot of the recipes you highlighted from the cookbook really sound delicious!5 stars

      Reply
      • Jenn S. says

        December 09, 2017 at 8:25 pm

        You definitely don’t have to be vegan to enjoy these recipes and the rest of the book! Thanks, Monica!

        Reply
    8. Saima Zaidi says

      December 09, 2017 at 1:12 pm

      Wow! This curry quinoa salad looks yum! So full of goodness and with an Eastern twist. Who would have thought of adding curry powder to a salad?5 stars

      Reply
      • Jenn S. says

        December 09, 2017 at 1:19 pm

        I’ve been obsessed with all things curry this year. Hope you like it, Saima!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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