Curry Quinoa Salad
This is a fun new way to use quinoa in a flavor-packed and vegan-friendly salad. Need a salad to take you from winter into spring? This Curry Quinoa Salad is it – it has winter fruits like blood orange and lemon, warming curry spices, and mulberries with fresh herbs that remind me of spring! It's a beautiful salad to make for a busy week ahead, for a picnic with your friends or loved one, for lunch on the go, etc. The dressing in this quinoa salad is one of my favorite go-to's. It takes about 1 minute to whip up and is made with pantry staples like extra virgin olive oil, raw apple cider vinegar, lemon juice, maple syrup, and mustard. You can make a large jar of this dressing and store it in a mason jar, keep it in the fridge, and give it a good shake before you dress your next salad or need a marinade for fish/shrimp/chicken/beans/grains/tempeh/tofu, etc. The possibilities are endless with this one, and I hope this becomes one of your favorites! Like most dressings and marinades, the longer it sits on the food you mix it with, the better this salad tastes (with the exception of using this dressing on dark leafy greens besides the Massaged Kale Salad). Quinoa and millet are two of my favorite gluten free sources of carbohydrates (and protein) that I enjoy cooking with. Quinoa contains about 9g protein per 1 cup cooked and contains all amino acids, making it a “complete” protein (which I use quotations here because we’ve busted that nutrition myth about how we need to each a combination of foods to get a “complete protein”). You can read more detail on how our bodies use amino acids from food and from what’s stored in our bodies. Besides quinoa in this salad, there's also curry seasoning mainly comprised of my favorite spice in the universe, you guessed it, turmeric! Curry seasoning is basically an affordable way to pack a huge amount of flavor in a very small volume. I only use about a teaspoon of it mixed with this dressing and get a beautiful and subtle flavor while giving this salad a pretty golden hue.
This is a fun new way to use quinoa in a flavor-packed and vegan-friendly salad. Need a salad to take you from winter into spring? This Curry Quinoa Salad is it – it has winter fruits like blood orange and lemon, warming curry spices, and mulberries with fresh herbs that remind me of spring! It's a beautiful salad to make for a busy week ahead, for a picnic with your friends or loved one, for lunch on the go, etc. The dressing in this quinoa salad is one of my favorite go-to's. It takes about 1 minute to whip up and is made with pantry staples like extra virgin olive oil, raw apple cider vinegar, lemon juice, maple syrup, and mustard. You can make a large jar of this dressing and store it in a mason jar, keep it in the fridge, and give it a good shake before you dress your next salad or need a marinade for fish/shrimp/chicken/beans/grains/tempeh/tofu, etc. The possibilities are endless with this one, and I hope this becomes one of your favorites! Like most dressings and marinades, the longer it sits on the food you mix it with, the better this salad tastes (with the exception of using this dressing on dark leafy greens besides the Massaged Kale Salad). Quinoa and millet are two of my favorite gluten free sources of carbohydrates (and protein) that I enjoy cooking with. Quinoa contains about 9g protein per 1 cup cooked and contains all amino acids, making it a “complete” protein (which I use quotations here because we’ve busted that nutrition myth about how we need to each a combination of foods to get a “complete protein”). You can read more detail on how our bodies use amino acids from food and from what’s stored in our bodies. Besides quinoa in this salad, there's also curry seasoning mainly comprised of my favorite spice in the universe, you guessed it, turmeric! Curry seasoning is basically an affordable way to pack a huge amount of flavor in a very small volume. I only use about a teaspoon of it mixed with this dressing and get a beautiful and subtle flavor while giving this salad a pretty golden hue.
Step-by-step
- Cook quinoa to package directions, usually 25 minutes or until tender. Set aside to cool.
- In a large mixing bowl combine all ingredients “for the dressing” and whisk to combine. Add sun dried tomatoes, orange, almonds, herbs, and raisins and stir. Add cooked and cooled quinoa and stir to combine. Adjust seasonings to taste.
- Store in the fridge in an airtight glass container for 1 week. Enjoy at room temperature or chilled.
A Busy Woman's Delight: Curry Quinoa Salad
Life as a businesswoman is a whirlwind. Between early morning meetings, back-to-back client calls, and the constant juggling act of work and personal life, finding time for healthy, delicious meals can feel impossible. That's why I've fallen in love with recipes like this Curry Quinoa Salad – it's quick, easy, and packed with flavor and nutrition, making it the perfect lunch or light dinner solution for my busy schedule. The best part? I can prepare a large batch on Sunday and have healthy, satisfying lunches ready for the entire week. No more scrambling for takeout or settling for unhealthy convenience foods.
This salad isn't just convenient; it's also incredibly versatile. The vibrant mix of quinoa, blood orange, herbs, and crunchy almonds provides a wonderful textural contrast, while the subtly spiced curry dressing adds a warm, comforting element. I often find myself adapting this recipe to suit my mood and the ingredients I have on hand. Sometimes I swap the blood orange for other seasonal fruits like berries or pomegranate seeds. Other times, I add chickpeas or roasted vegetables for extra protein and nutrients. The beauty of this salad lies in its adaptability – it's a blank canvas for culinary creativity, perfectly suited to the needs of a busy individual like myself who appreciates both convenience and flavor.
The dressing, a simple blend of lemon juice, apple cider vinegar, maple syrup, and Dijon mustard, is a game-changer. It's incredibly easy to make and it keeps well in the fridge, so I usually make a large batch and use it for other salads or as a marinade for chicken or tofu throughout the week. This not only saves time but also ensures that I’m always prepared with a delicious, healthy meal option. This Curry Quinoa Salad isn't just a meal; it's a testament to the fact that healthy eating and a busy lifestyle can absolutely coexist. It's a quick escape from the demands of the day, offering a moment of deliciousness and nourishment in the midst of the whirlwind.
Beyond the Lunchbox: This salad is perfect beyond the workday lunch. It easily transitions to a light dinner, a vibrant side dish for a summer barbecue, or even a refreshing picnic companion. The portability and satisfying flavors make it ideal for on-the-go lifestyles. Its versatility and ease of preparation have made it a staple in my meal-prep routine and a consistent source of healthy, delicious meals that fuel my busy days.
Ingredients I Love: The ingredients themselves are another reason this recipe stands out. I love the punch of the blood orange, its tartness balancing beautifully with the sweetness of the mulberries and maple syrup in the dressing. The herbs add a fresh, vibrant element, and the crunchy almonds provide a satisfying texture that keeps things interesting. The quinoa is a fantastic base, providing a healthy dose of protein and fiber without weighing me down. The curry seasoning adds just the right amount of warmth without being overpowering. It's a subtle touch that elevates the whole salad to another level.
Tip for Busy Weekdays: My biggest time-saving tip is to prep the ingredients ahead of time. I usually chop the almonds, parsley, and mint on the weekend and store them in airtight containers in the fridge. This cuts down significantly on prep time during the week, ensuring I can get a delicious and healthy meal on the table in minutes. This also applies to making a large batch of the dressing. It's a simple process and saves a great deal of time in the long run.
In conclusion, the Curry Quinoa Salad is more than just a recipe; it's a lifestyle choice. It's a testament to the idea that healthy eating and a thriving career are not mutually exclusive. It’s a time-saving, flavourful, and visually appealing meal that fits seamlessly into the demanding schedule of a working woman.
