Curried Quinoa Salad

A savory quinoa and vegetable salad with green curry tahini dressing! Just 10 ingredients, fresh, healthy, and SO satisfying!

Curried Quinoa Salad

Ingredients

QUINOA

• 1 cup quinoa (well rinsed and drained)
• 1 pinch sea salt
• 1 tsp curry powder
• 1 3/4 cups water

DRESSING

• 4 Tbsp green curry paste (or store-bought, though fresh is best)
• 3 Tbsp tahini
• 2 Tbsp lemon juice
• 1 Tbsp maple syrup
• 1 pinch each salt and black pepper
• 1-2 Tbsp Olive oil (optional // if avoiding oil, sub water)
• Water (to thin)

FOR SERVING

• 1 large red bell pepper (diced)
• 3 whole radishes (thinly sliced)
• 1 cup fresh chopped cilantro
• 1/2 cup pomegranate arils (optional)
• 4 stalks green onion, thinly sliced (optional)
• 2 Tbsp nut or seed of choice (e.g. hemp seeds or roasted cashews) (optional)
• Fresh chopped cilantro (optional)

Instructions

• Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.
• Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool – at least 15 minutes.
• In the meantime, prepare dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.
• Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor.
• Add all ingredients (quinoa mostly cooled) to a mixing bowl and top with dressing. Then toss to combine and serve. Enjoy at room temperature or chill. Garnish with additional pomegranate, radish, green onion, or cilantro (optional).
• Leftovers will keep covered in the refrigerator up to 3 days. Dressing will keep for 5 days.

https://minimalistbaker.com/curried-quinoa-salad/