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
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Entree, Salad
Cuisine: dairy free, egg free, gluten free, soy free, vegan
Servings: 4
Calories: 211kcal
- 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)
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.
~Note from Veggie Inspired: I opted to add some chopped green onions to the salad as well.
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