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- Dish type
- Grain salad
- Quinoa salad
Quinoa is tossed with peppers, red onion, carrots, sliced almonds and dried cranberries, then spiced up with curry powder, lime juice and fresh coriander in this delicious salad.
6 people made this
- 355ml water
- 170g uncooked quinoa, rinsed
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1 small red onion, diced
- 1/2 carrot, diced
- 1 lime, juiced
- small bunch fresh coriander, chopped
- 1 1/2 teaspoons curry powder, or to taste
- 25g toasted sliced almonds
- 60g dried cranberries
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:20min ›Extra time:1hr chilling › Ready in:1hr30min
- Bring water to the boil over high heat, then pour in the quinoa; continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Transfer into a mixing bowl, and chill in the fridge until cold.
- Stir in the diced peppers and red onion and carrots. Mix in lime juice, fresh coriander, curry powder, sliced almonds and cranberries. Season to taste with salt and pepper. Chill again before serving.
Reviews & ratingsAverage global rating:(500)
Reviews in English (359)
This recipe is amazing!!! I would give it 10 stars if I could. I cook my quinoa in chicken broth because I think it gives more flavor,but there are so many amazing flavors in this salad that it would probably be fine just in water.-26 Apr 2011
by Veronica Wiles
I added 1/4 teaspoon salt to boiling water. I also used 1 cup chopped cilantro, 1 cup chopped walnuts unread of almonds, and 1 1/2 chopped garlic clove. I used 1/4 cup lime juice and no onions. It was superb. My neighbors loved it too!-29 Apr 2011
by Linda Farrell
Whoever came up with this combination of ingredients is pure genius. I halved the recipe to try it and now I wish I would have made the whole recipe. This is a flavor explosion in your mouth. Every bite tastes different. Next time, I'm going to add more almonds and craisins. Paired this with the "pretty chicken" also from this site.-11 Jul 2011
Healthy kale and quinoa salad with ginger-curry vinaigrette
Clearly, I’m a bit late to the party but honestly, this is the first kale salad I’ve ever made!
And lately, I’ve been into curly kale.
Curly kale has lived in the shadow of its sleek-looking sister (cavolo nero) for years. And I get it- I’ve never been a fan of curly kale myself. It reminds me of those typical garnishes at chain restaurants or giant cabbages people plant in their front yard as part of their autumnal landscaping. And because of that, I’ve never been inclined to eat it.
But there it was at the market: a beautiful bunch of curly leaves freshly sprayed with water.
Marinate the kale in lemony, ginger-curry vinaigrette the acidity tenderizes the leaves. Don’t be afraid to give it the full spa treatment too. Get in there with your hands and gently massage the leaves. Sounds so silly, but it really softens up the kale. I could use something like this, actually.
The rest of assembly is easy: quickly shred tart green apple, carrots, and purple cabbage in the food processor. It takes 2 minutes. Then, toss with crunchy things like pepitas and pomegranate seeds. Believe it or not, my pomegranate seeds were unearthed from the freezer. So vibrant and pretty… When unavailable, simply leave them out.
Add leftover cooked quinoa for a hit of protein and chewy raisins.
This salad is perfect for lunch or to enjoy after a good work out (chasing small children, or otherwise). It can be made in advance too.
Curried Chickpea and Broccoli Salad Ingredients:
Pretty basic ingredients.. nothing crazy!
Chickpeas are definitely one of my all time favourite ingredients to use when putting together a vegan dish. It really gives the meal that hearty taste that any other animal protein product would give you. There are so many ways you can use chickpeas. One of my favourite is a chickpea sandwich.. which is like a tuna sandwich but you use mashed chickpeas instead! Oh and hummus, I love my hummus.
Tips for Making The Tahini Dressing:
One tip for making this recipe is to mix the spices first and then slowly whisk in the liquid ingredients. I find that when you are using curry powder, it can get clumpy (especially if you are not using heat). So if you mix all the spices together and slowly pour in the liquid, it should allow the curry to dissolve better.
My second tip is to allow it to chill in the fridge for at least 30 minutes because adding it to the salad. This salad is meant to be a cold salad by the way. If you let it set in the fridge you can give it one more good whisk before adding it to the salad.. therefore the ingredients will not separate once you put the salad in the fridge! BOOM
More Vegan Salad Recipes To Try:
Without dragging my chit chat on any longer,
lets jump into this recipe now shall we!?
If you have any questions about this recipe, leave it in the comment section below and I’ll make sure to get back to you on it!
If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!
Colourful curried quinoa salad recipe - Recipes
Place quinoa in a small pot and add 1 1/2 cups of water, the currants, and a pinch of sea salt. Bring to a boil, lower to simmer and cook covered for 20 minutes.
Meanwhile, chop the tomato and herbs. Set aside. In a dry pan, lightly toast the slivered almonds, then set aside.
When quinoa is done, fluff with a fork and stir in butter. Transfer to a large serving bowl and add tomato and herbs. Squeeze the lemon juice over all, add another sprinkle of sea salt, and toss together. Garnish with almonds (can also use raw walnut pieces).
I was just looking for a quick and delicious quinoa recipe! Although I enjoy all your photos, I will use my imagination for this one:)
This sounds delightful - a perfect light and healthy recipe for the warmer months coming up. Thank you for sharing!
Delish, a fabulous combination of flavors. I used sundried tomatoes instead of fresh because of the limited selection in the Midwest this time of year, but its still quite tasty. Will have to double the recipe next time!
your blog is very nice..this information is great thanks for good updated posting.
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First wash the quinoa 4 to 5 times to remove the "dust" that is sometimes left behind (saponin). Once clean, cook over medium-low heat in a saucepan with the following proportions: for each cup of quinoa, use 2 cups of water. It will be ready in approximately 10-15 minutes.
Heat the oil in a medium saucepan over medium-high heat then add garlic and jalepeños to the pan and sauté until fragrant, about 1 minute. Then add the quinoa, vegetable broth, diced tomatoes, corn and salt to the pan. Bring to a boil. Reduce the heat to medium-low and cover and simmer for about 20 minutes, or until the liquid is completely absorbed. Remove from the heat.
Add the lemon juice and coriander or parsley.
Curried cauliflower salad
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- 40 g olive oil
- 150 g brown onion, cut into halves, then cut into thin slices and segments separated
- 1 tsp mustard seeds
- 1 ½ tsp salt, plus extra to season
- 3 - 4 tsp curry powder (see Tips)
- 1 tbsp garam masala (see Tips)
- ¼ tsp ground turmeric
- 500 g water
- 700 - 800 g cauliflower, cut into bite-sized pieces (3 cm)
- ground black pepper, to season
- 30 g fresh coriander (approx. 1 bunch), leaves only
- 1 fresh long green chilli, trimmed, cut into halves and deseeded if preferred (optional)
- 100 g natural yoghurt, plus extra to serve
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- 40 g lemon juice
- 70 g dried apricots, cut into small pieces (5 mm)
- 1 green capsicum, deseeded and cut into small cubes (5 mm)
Curried-Lentil Quinoa Loaf
Lentils, whole grain quinoa, and a vegetable medley team up to make this loaf a fibre powerhouse. Serve it with your favourite salsa.
3/4 cup (180 mL) brown/green or beluga lentils
1/2 cup (125 mL) quinoa
2 tsp (10 mL) vegetable oil
1 small onion, chopped
1 carrot, chopped
1 cup (250 mL) cremini mushrooms, sliced
1 red pepper, chopped
1/2 cup (125 mL) pecans, roughly chopped
2 eggs, slightly beaten
3/4 cup (180 mL) quick-cooking oats
3/4 cup (180 mL) oil-packed sun-dried tomatoes, drained and chopped
1 cup (250 mL) fresh parsley or cilantro, chopped
1 Tbsp (15 mL) curry powder
Salt and pepper to taste
Preheat oven to 350 F (180 C).
In medium saucepan, bring lentils and 2 1/2 cups (625 mL) water to a boil. Reduce heat to low and simmer covered until lentils are tender, about 25 minutes.
In separate small saucepan, bring quinoa and 1 cup (250 mL) water to a boil. Reduce heat to low and simmer covered until water is absorbed, about 10 minutes.
In sauté pan, heat vegetable oil over medium. Add onion, carrot, and mushrooms to the pan and cook until vegetables have softened, about 5 minutes. Stir in red pepper and continue to cook for 3 minutes.
Remove vegetables from pan and toast pecan pieces until browned and fragrant, about 4 minutes, stirring frequently.
In large bowl, add all the ingredients and mix well. Transfer mixture to loaf pan and press down until even. Bake until firm and golden brown, about 50 minutes. Let rest for 10 minutes before unmoulding and slicing.
Each serving contains: 461 calories 21 g protein 17 g total fat (2 g sat. fat, 0 g trans fat) 59 g carbohydrates 18 g fibre 116 mg sodium
The Ultimate Supercharged Superfood Salad: Recipe and Incredible Tips
When England-based vegan chef and fitness expert, Mitch Lee got in conversation with BodyPower, he shared some of his ingenious tips to make a bowl of salad incredibly healthy yet sumptuous. Mitch prides in being an expert at reworking "unhealthy recipes into nutritional yet truly satisfying treats, without losing any of the enjoyment or flavour," as he mentions on his official website.
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Tips for Making Salads
1) Make you base wholesome. Grains are perfect for this. You can choose from quinoa (both red and white), rice, noodles or couscous.
2) Next come fruits and veggies. Always remember, the more colourful they are, the better. Throw in some peppers, spring onions, carrots, red cabbage, pomegranate, tomatoes, etc.
3) Herbs and spices can render a distinct character to your mix. Lee confesses being a lover of smoke and curried flavours. They work great in contrast to the sweet and fresh flavours of vegetables. Fresh basil and coriander are excellent choices as they add so much flavour and a visual character to any preparation.
4) Add some crunch. Nuts and seeds provide great texture and added nutrition. You can choose from an inexhaustible range, from pine nuts, walnuts, almonds to pumpkin seeds, sunflower seeds, basil needs and much more.
5) Sauces and oils are an absolute essential to lift up your meal. Give your salad a citrusy element by adding a bit of lemon or lime juice or even some oranges. One of the safest and most traditional options would be a drizzle of balsamic vinegar and olive oil. You can even add a dash of some hot sauce to give it a fiery touch.
Salads are not just for people who are counting calories or trying to be healthy. It also doesn't mean that those who have it should do with a runny and bland mix of lettuce, tomatoes and cucumbers. It is possible to eat healthy yet have your meals suited to your demanding palate. You just need to learn to create a balance and opt for the right ingredients. Below is an example with the right amount of nutrition -
150g white quinoa
100g red quinoa
250g mixed baby peppers
250g choice of seeds
A handful of fresh coriander and basil
20g sunflower seeds
Juice of 1 lemon
Juice of 1 lime
1 Tbsp cumin
1 Tbsp smoked paprika and turmeric
1 Tbsp agave syrup (or maple/ honey)
Salt and pepper to taste
1) Cook quinoa as per the directions listed on the packet.
2) Add chopped peppers, herbs and pomegranate seeds in to a bowl.
3) Mix in quinoa with all remaining ingredients, add salt and pepper. Put this mixture in an airtight box and refrigerate it until ready to serve. The mix can usually be used for up to 4 days and makes around 6 portions (200kcals each).
4) Add in salad, hummus, avocado, nuts and seeds to arrive at your yummy superfood salad. It'll serve you with some 400-500 calories and help you feel full of life!
"I recently made up my salad using 150g spinach and mixed salad leaves, 30g lemon and coriander hummus, 5g spicy seeds, 30g avocado, 50g cucumber and 6 tomatoes. I added in a dash of French dressing. 1 serving of my quinoa mix has around 195kcals, 4.1g protein, 31.7g carbs (4.9g fibre) and 4.4g fat (0.4 saturated)
1 bowl of my superfood salad (using the quinoa mix) gives close to 427kcals, 11g protein, 49g carbs (12g fibre) and 19g fat (3g saturated).