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
Scale
- 1 head broccoli
- 1 3/4 – 2 cups cooked quinoa (220–250 g)
- 1 1/2 cup shredded red cabbage (100 g)
- 1/3 cup raisins (45 g)
- 1/4 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
- 1/2 tsp salt
- 1/4 tsp ground coriander
- 1/8 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/8 tsp ground cumin
- 2–3 tbsp 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: lunch, salad