Curried Quinoa Salad (vegan, gluten free)

A protein-packed, healthy & flavorful summer salad


Quinoa, the base of this recipe, is not only packed with nutrients, but it's also a great source of protein! It contains all nine essential amino acids (which we need to find from a food source as they are not produced by our bodies) and it's also a great grain to cook with as it can be easily incorporated into both hot and cold recipes!


This curried quinoa salad is perfect to use with a base of greens, in a wrap, or on its own! The combination of curry, cumin, and turmeric, along with the raisins and veggies, make a delightful flavor combination and provide a refreshing and healthy summer meal.


Note: This recipe serves about 5-6 people, so feel free to adjust amounts accordingly, or store leftovers in fridge for up to 4 days!


Ingredients:


3 cups cooked quinoa

2/3 cup vegan mayo

1/2 cup raisins

1/2 cup carrots (chopped)

2 tbsp curry powder

1 tsp ground coriander

1/2 tsp turmeric

Salt to taste


Optional:

More veggies! I recommend:

1/2 cup tomatoes (sliced)

1/2 cup cucumbers (chopped)


Step by step:

  1. Cook your quinoa according to instructions

  2. Transfer the cooked quinoa to a large bowl, and allow to cool in the fridge for at least 40 minutes-1 hour

  3. Once cooled, add all remaining ingredients to the large bowl (starting with the vegan mayo) and mix together until everything is well combined

  4. Serve and enjoy! (store leftovers in fridge for up to 4 days)

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