Curried Quinoa Salad

A brightly-colored superfood salad that’s gently spiced and chock full of flavor, Curried Quinoa Salad turns an ordinary lunch into an extraordinary one. Or, round out your party menu with something for the health nuts in your family. They're going to love it!

Course Salad, Side Dish

Cuisine American, Indian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 294kcal

Author Meggan Hill

Ingredients

2 cups dry quinoa
1/4 cup olive oil
1/4 cup plain unsweetened yogurt Greek or regular
1 teaspoon red wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/2 cup carrots grated or finely diced
1/2 cup dried cranberries
1/4 cup sliced almonds
1/4 cup red onion finely chopped
3 scallions thinly sliced
Salt and freshly ground black pepper
1/4 cup fresh mint leaves chopped

US Customary - Metric

Instructions

Using a large, fine-mesh sieve, rinse quinoa thoroughly under cold water first; this gets rid of any bitter taste.
Bring 4 cups water to boil. Reduce heat to low, stir in quinoa, and cook until tender, about 15 minutes. Remove from heat and keep covered for 5 minutes. Transfer to a large bowl.
Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 1 teaspoon curry powder, and 1/4 teaspoon turmeric. Whisk until smooth.
Add yogurt sauce to quinoa and stir until evenly coated. Add carrots, cranberries, almonds, red onions, mint, and scallions, and toss to combine. Season to taste with salt and pepper and serve at room temperature.

Nutrition