If you think salads are boring, then you've got to try this healthy curried quinoa salad with crunchy red cabbage, fresh broccoli, sweet raisins and a hearty curry-sauce. The perfect lunch dish for those hot summer days!
These hot temperatures out there really make me crave fresh salads for lunch. If you are like me and need a bit of variety with your daily salads, try this wonderful curried quinoa salad. It's gluten-free, soy-free, nut-free and oil-free, but full of flavor and so refreshing. Add a few chickpeas and you've got yourself a healthy and satisfying lunch.
If you are a fan of curry-flavor, this salad is for you. The curry-sauce is made of sunflower seed butter (or cashew butter), which makes it super creamy. Let's add some curry powder - of course-, a few other spices, apple cider vinegar and maple syrup for that hint of sweet & sour.
For the veggie component I went for broccoli and red cabbage. They add the perfect amount of crunch and tons of minerals and vitamins. Let's also not forget the quinoa, which adds even more nutrients and healthy plant based protein. To make the salad just a but more interesting, we sprinkle some raisins and pumpkin seeds on it. The result: A fresh salad with lots of texture and flavor!
If you give this curried quinoa salad a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Curried Quinoa-Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Category: Lunch, salad
Description
If you think salads are boring, then you've got to try this healthy curried quinoa salad with crunchy red cabbage, fresh broccoli, sweet raisins and a hearty curry-sauce. The perfect dish for those hot summer days!
Ingredients
- 1 head broccoli
- 1 ¾ - 2 cups cooked quinoa (220-250 g)
- 1 ½ cup shredded red cabbage (100 g)
- ⅓ cup raisins (45 g)
- ¼ cup pumpkin seeds (30 g)
Curry-Sauce
- 3 tbsp sunflower seed butter or cashew butter (60 g)
- 1 tbsp + 2 tsp apple cider vinegar
- 1 tsp curry powder
- ½ tsp salt
- ¼ tsp ground coriander
- ⅛ tsp ground turmeric
- ¼ tsp ground ginger
- ⅛ tsp ground cumin
- 2-3 tablespoon filtered water
- 3 tbsp maple syrup
- black pepper
Instructions
- Wash the broccoli, cut into smaller pieces and cook in boiling water for 6-8 minutes. Afterwards, rinse the broccoli with cold water and put aside.
- For the sauce, stir together the ingredients until well combined and season with salt and pepper and more curry powder if needed.
- Lastly, combine all the ingredients with the sauce. Place in the fridge for at least 1 hour (or overnight) before serving.
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Jill Drury says
Hi Melanie, I made the Curried Quinoa Salad and it is delicious. Thank you for the recipe. It's really good as-is, but I will be having friends over for dinner and they like a little spice in their food. Not just an overall "hot" flavor (i.e. burn your tongue kind of hot), but instead just a hint of hot spice is the best way I know to describe it. Can you please recommend an optional spice addition to add a little bit of "hot" flavor to it? Thanks in advance, -- Jill
Melanie J says
Thanks Jill. I happy to hear that you liked the salad. I would suggest adding some finely chopped chili. Maybe start with 1/2 of a chili and add more if you feel like it needs more heat. Or you could add a bit of cayenne to the sauce before you mix everything together.