This Curried Quinoa Salad is perfect for those of you who are busy and on the go. The recipe takes less than 20 minutes and stores very well in the fridge. It is a great to-go lunch and extremely healthy.
What You Will Need
Tomatoes, Cucumbers, White Beans, Dill, Mint
Don’t be afraid to play around with your spice rack. I used Indian flavors to give this salad a warm feel.
:Cayenne Pepper, Cumin, Ground Tumeric, Medium Curry Powder
Curried Quinoa Salad
1 cup Quinoa
1/2 cup Tomatoes, Cucumbers, White Beans
1/4 Mint & Dill
Dash of: Cayenne Pepper, Cumin, Ground Tumeric, Medium Curry Powder
Cook your Quinoa according to the packaging; the rule of thumb is usually double the water.
One your Quinoa is cooked (usually 15 minutes) transfer to a frying pan and on low heat add a dash of cayenne, cumin, turmeric & curry powder. Give it a gentle mix.
Turn off heat. Transfer to to a bowl and add your herbs & vegetables
Drizzle with olive oil and lemon juice
The great thing about this salad is its versatility. You don’t need to make a trip to the grocery store if you don’t have one of the ingredients; play with what you got in your fridge!
You can use almost any vegetable, grain or bean in this salad. I used white beans solely for the color! Couscous or Bulgar can also be substituted for the Quinoa- however, keep in mind that Quinoa is an extremely healthy super grain (..and not considered a carb!). It is high in fiber and is a complete protein (9 essential amino acids) -so it is not only much better for you but it will also keep you full for a longer period of time!
And…Voilla! Curried Quinoa Salad
Tip: If you are not planning on finishing this salad in one day- then avoid drizzling the olive oil & lemon juice on the entire dish. The salad will keep much longer in the fridge without the dressing. If you are planning to take this as a to-go lunch- add the dressing to the bottom of the tupperware and then add the salad over top. Give it a quick shake right before you devour =).