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Bowl of Curry Quinoa Salad
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5 from 6 votes

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 mins
Cook Time15 mins
Total Time25 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