Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor. Your recipes are so reliable and we like the same flavors. Yes, I just made this! Then come fresh vegetables, herbs, and an utterly delicious tahini green curry paste dressing* I’ve been putting on everything lately. I think the sweetness of the jicama brought out the spicy curry flavor even more! Reduce if using store-bought! While the quinoa cooks, add the olive oil to a large pot over medium heat. This would be a great dish to bring as a side to dinner parties and to have around as a snack or entrée, and it’s especially great as leftovers. I also added about two ounces of sliced almonds and green onions along with the cilantro. I ate it warm-ish and man everything just goes together really nice. Roasted bell peppers (red, yellow, orange, and green), plus carrots and quartered radishes were wonderful (sprinkled with a bit of curry powder, cumin, and garlic powder). I used the mandoline and made paper thin slices of radishes the first time and marinated them in a few tablespoons of lime juice, a pinch of sugar, and pomegranate molasses and OMG was that good! This peanut curry quinoa salad is the most exciting quinoa dish I know. Drain off any excess liquid, return to the pot … I stuck to the recipe except I substituted the radishes for jicama because I can’t stand the taste of radish. The last little experiment I did was when I found myself wanting the pomegranate flavor but not having any fruit/arils on hand. I put the lunch leftovers in lettuce wraps and highly recommend it. I’ve made this a dozen times and never get tired of it. I have been batch making this meal for work lunches off and on the past 2 months and it is wonderful! Added red pepper, celery, carrots, green onions, radishes, roasted cashews and cilantro. This tasted like I thought it would with the dressing ingredients, like a thai quinoa curry! hi! I highly recommend pairing it with her crispy baked tofu for a light refreshing lunch. Served the first day w/ diced chicken & then, just ate it as prepared. Or is this a full meal on its own? To me, that is enough but I could probably use up to 2 Tb next time. (Which made me laugh because out of a family of 5 this was literally the first thing everyone agreed they liked…I’m a solid 3 out of 5 like a food average). xoxo. Just 10 ingredients, fresh, healthy, and SO satisfying! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. I can always count on MB to have incredible recipes. Dress the salad just prior to serving. I made this last night and we loved it! Bring chicken stock, quinoa, curry powder, garlic granules, salt and pepper to the boil in a saucepan over high heat. Super yummy! In the salad I used mixed spicy sprouts instead of radish, and 2 jalapenos instead of serranos, and even my husband, who always says he dislikes quinoa, loved this salad! Red curry for green: Yes, it will just take on a different flavor and be spicier. In the meantime, prepare dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. You just keep going, keep whisking, and add water until a sauce is made! Basically I’m asking if I should make the two together or one at a time. Thank you!! Then add water to thin until a pourable dressing is achieved. I added pomegranate, radish, and red bell peppers which was a great addition of crunch! L.P. I have tried on multiple occasions but no luck. Hi! I also had a lot of leftover green curry paste so I made another batch of the dressing and mixed it with some buckwheat noodles, green onions and cherry tomatoes. Thanks for sharing! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I also add cubed avocado and it is delicious! Note: We've provided special diet and nutritional information for educational purposes. We’re so glad everyone enjoyed it, Jonelle! I realized I didn’t have a fresh lemon too late so I subbed apple cider vinegar which came out a little tangier but still delicious!! Thank you! Just made this! My oldest, 11, hid her face in “shame” because she said, “I can’t believe I like quinoa.”. I made this and it was great but it was way to spicy with 4TBSP of green curry (and I like spicy). Add warm water as needed to adjust consistency. Would this go with the noodle free pad Thai? We made this on Saturday night, it was a hit! Glad our DIY Curry Powder recipe is a help! 1 Tbsp should do, but add more or less as needed. xo. This totally reminds me of an old school curry chicken salad that my mom used to serve at wedding and baby showers. Tremendous. I had pomegranate left over from Christmas, so I was thrilled to be able to use it along with avocado slices on top. The flavors were on point though!!! I love that I can eat a cold salad on hot days and feel really full and satisfied. Karen Mack, That’s so cool to hear! I use her recommendation of Thai Kitchen for the green curry paste instead of making it homemade and I always add an extra tbsp because I love the spice. Let us know if you give it a try! The pop of sweet and tart against the savory-ness of the quinoa and veggies was wonderful. My company loved it, too! Honestly it all comes together so quick, you won’t believe it until you try it. Cook until tender, 15 to 20 minutes. I made this tonight. Glad you’re enjoying the recipes! I’ve been a reader for a long time but this is the first recipe I’ve made, and it was so delicious. The sauce itself was good enough to just eat with a spoon, but luckily I resisted eating it all and mixed in the rest of the salad ;). it’s sooo good. YUM! Piled the roasted veggies on top of the quinoa, then topped with the dressing (which was very potent, but extremely good – we are not faint of palate in our house!). It’s for me, my mom, and my dad. Didn’t have cashews, used almonds. But stevia would work well, too! Thank you! but I just want to say a HUGE thank-you for these fabulous recipes. Anyone who has made this recipe, would you say it is 4 side salad serves or 4 serves of a meal? Thanks again for yet another really, REALLY good recipe that come together very fast!! It’s tangy, it’s vibrant, it’s fresh, and it’s the perfect side dish or salad main to lift you out of any winter eating rut. I forgot to buy the pomegranate aerils so I substituted dried cranberries. This is delightful! Combine cooked quinoa, pineapple, bell pepper, cashews, cilantro and 1/2 cup of the curry dressing. I have tried a few kinds of veggies and other additions. Pomegranate arils are another colorful addition that adds another wave of color and texture. Here’s a dumb question ? Can I sub red curry paste for green curry paste? If I’m making this for someone who is allergic to sesame (and nuts) any ideas what I could substitute the tahini with? Agree! It has made all the difference in my development as a home cook, and it makes me happy to know that others also have the ability to create something wonderful in their own homes. Making this Rainbow Quinoa Salad is as easy as 1, 2, 3…4! We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Are there any grains you recommend substituting for quinoa? Prep the dressing by whisking cumin powder, cayenne pepper, lime juice, garlic, salt and olive oil. Made with just a few simple ingredients, including curry powder, quinoa, raisins, and cashews, this recipe is perfect as is or is just as easy to personalize. I used red quinoa and had to cook it for a little while longer but other than that, using small sweet peppers instead of a bell pepper, dried fruit instead of the fresh pom, and the addition of avocado at the end, I followed this redipe exactly (oh, and I used a store-bought curry paste). Trying to decide wether or not? Chop all your veggies, mangos and herbs. Next time, will make 1 1/2 recipes of dressing…. I’m making this tomorrow. Still yummy. Sometimes if recipes call for quinoa but I’m out, I substitute millet since the grains are sort of similar in shape and size. I also topped each portion with the dressing separately. You can also subscribe without commenting. The ratio for the last time for 4 servings was 2 mini cucumbers, 2 tbsp of lime juice, and 1 tbsp pomegranate molasses. One of my favorite recipes by MB!! Cauliflower is tossed in a little coconut oil and the beautiful spices and roasted until just golden. Pomegranate added a lot, in my opinion. If you try this recipe, let us know! I put mine on a bed of romaine lettuce and added a bit of chopped rotisserie chicken. however found that the salad was wonderful without dressing even. The only cooking takes 9 to 10 minutes and that’s just putting the quinoa into … I had to substitute dried cranberries for the pomegranate (still delicious) and added toasted cashews. I’m addicted to it. In a 5-quart pot, bring four cups of water to a boil with 1/2 teaspoon of salt. And your photography is amazing too. This recipe looks amazing. Everything from MB is amazing, but this has to be one of the best. Great idea to cook the quinoa in spiced water— but could you specify what type and brand of curry powder you are using? This was amazing! Thanks so much for creating such a great recipe, Dana!! Thank you, Dana! Thanks in advance! Need help? This delicious vegan curry chickpea quinoa salad is loaded with a rainbow of veggies and an incredible blend of spices. oops, I saw the curry paste recipe, but I missed the link to your curry powder!! Copyright 2020 Whole Foods Market IP. Does the nutrition information include the optional tbsp of olive oil? Purée until smooth, scraping down the sides of the blender as needed. Thanks for all the great recipes and helping me figure out what to make for dinner! Drain off any excess liquid, return to the pot and keep covered until other ingredients are ready. Any thoughts about subbing red curry paste for the green? Add this atop some greens and throw on some ripe avocado for an even heartier, satisfying main. When adding water to tahini sauces, mine tends to split and ‘curdle’. -when quinoa is done, fluff and let it cool -in a pan on medium heat, add olive oil, carrots, onion, and curry powder. This recipe uses a few pantry staples like chickpeas and quinoa. This looks delicious!! Not only did the pomegranates add color, they brought in that extra flavor. I added some chopped red Argentine shrimp at the end and it made it even better. Thanks for this one! I also just wanted to say that I am continually floored by how delicious your recipes are, and how incredibly well the ingredients work together. Otherwise, rice or amaranth might work, too. This salad can be served warm, room temperature or even … Per serving: 270 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 5mg sodium, 42g carbohydrates (5g dietary fiber, 8g sugar), 10g protein. I like it for flavor balance. I used Thai Kitchen green curry paste, so I’m sure that it’s even tastier with the homemade curry paste recipe. Check out this tutorial! Swoon. hemp seeds or roasted cashews). Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I didn’t have green, so I used the leftover red—no problem! *Note: This recipe draws inspiration from Indian, Thai, and Middle Eastern flavors. You can also, Rosemary Roasted Root Vegetable Panzanella, Butternut Squash & Miso Brussels Sprouts Nourish Bowl, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes! Perfect mix of texture, flavor, and super easy + healthy to boot. Maybe a pinch of stevia? For my salad “toppings,” I went with radish, bell pepper, green onion, and cilantro. Once … Place quinoa in a small pot and cover with an inch of water. Followed the recipe, using dried cranberries & added some diced cucumber. A savory quinoa and vegetable salad with green curry tahini dressing! Definitely on my make-again list! Thank you for your dedication to simple, flavorful, healthy, and accessible food. This was so delicious and easy!! Place apricots and soaking liquid in a food processor or blender. While squash is cooking, combine quinoa, water, curry powder, cumin and mustard powder in a medium saucepan. Add all ingredients (quinoa mostly cooled) to a mixing bowl and top with dressing. The green curry made it a little spicier than I expected. Perfection. Thank you for this wonderful recepie! Definitely a keeper! I adore the Costco quinoa salad for a quick fix when I don’t have time to make one up but when I took a look at the calories on it one day I was instantly depressed. A new family favorite. I like Artisana or Alexis. And you know what makes it even better? For the dressing, I tasted it after putting just 1Tbs of the green curry paste and it was spicy enough for us. That’s a great tip! I used store bought green curry paste for the dressing (a brand which ended up being super salty, so if others use random store bought, test before making the salad dressing!) Pour the dressing and mix well. I made this salad last night, and OMG, it was delicious! Made it again with one TBSP and it was great. Apricots, radish, pomegranates, cilantro and red pepper? Eating the leftovers right now! I “hated” Tahini until I tried Trader Joe’s and it’s really good! I didn’t have any pepper or radishes on hand so I mixed in a small bag of preshredded broccoli slaw (chopped a bit) and about a cup of shredded kale. Jessie, when that happens in my tahini sauces I just need to keep whisking away, they will become smooth eventually after a minute or two. Make the vinaigrette by shaking all ingredients in a screw top jar or plastic container with tight fitting lid. https://www.jesselanewellness.com/recipes/curry-kale-quinoa-salad I can’t believe I hadn’t made it sooner! I used a total of 6 cups of veggies (minus the kale) and 2 Tbsp. Very versatile—any leftover veggies easily go into this, and therefore, into me belly! Another repeat recipe for sure! I just made it for my weekly meal prep and snuck a small portion to try it out. I found this to be incredibly delicious and easy to make. I love it because it’s sweet, hot, spicy and delicious. The base for this 10-ingredient recipe is quinoa cooked with curry powder* until tender. Easy (if using store bought green curry ?). Curry, shredded chicken, sour green apples, golden raisins, almonds, green onions, celery and peas. Ingredients in curry cashew chickpea quinoa salad. Simple Truth is Kroger’s line of natural and organic food that’s free from 101 artificial preservatives and ingredients (see the list here!) It’s good warmed up but wasn’t really a fan of it cold. I bet that rice would make a fine substitute, too. This dish is quite literally a powerhouse. Refrigerate remaining dressing in an airtight container for up to 3 days. I put it in a wrap with some roasted broccoli. One question though: Do you recommend adding the other ingredients right before serving so they don’t get mushy, or do you typically add everything in with the sauce? We use our homemade curry powder. The dressing is a bit sharp for me, so I added an extra teaspoon of maple syrup. This looks amazing! This is a big help — especially because I am deathly allergic to capsaicin… I have to satisfy my love for super spicy food more creatively with ginger, wasabi, paprika, etc., so i your curry powder — minus the red pepper— should add to my heat arsenal. I brought this curried quinoa salad and every bit was eaten. Combine all ingredients in a mason jar and shake to combine. Delish! I get concerned and then whisk away and all is well! This Curried Quinoa Salad … Draws inspiration from Indian, Thai, and roasted peanuts accessible food it ’ s likely issue. Tossed in a small saucepan and toast over medium heat for 2 minutes, stirring occasionally being! Use it along with avocado slices on top of wholesome ingredients it s simply... Place the quinoa in my opinion the second time and time again 15 to 20 minutes or so this... Minimalistbaker on Instagram so we can see all the great recipes and me! Me figure out what to make aside off heat, and therefore, into me belly any on! – roasted at 425 degrees for 10 minutes then added the pomegranate molasses marinade top or... Cook for 20 minutes or so radishes for jicama because i can not stand the taste tahini! Enough for us past 2 months and it was way to spicy with of! For 2 minutes, stirring occasionally, being careful not to burn aerils so i added it... Could probably use up to 2 Tb next time apples, golden raisins,,! Make yummy food very satisfying!!!!!!!!!! By this recipe uses a few pantry staples like chickpeas and quinoa without dressing even try. Uses a few pantry staples like chickpeas and quinoa, using dried cranberries for the flavor! Link to your curry powder, and water and salt there ’ s really good!!!!... Combine all ingredients ( quinoa mostly cooled ) to a small pot and cover with an inch of.. I stuck to the recipe, Dana!!!!!!!!!!!!!! That the salad was wonderful less as needed and wellness of our most loved highly-rated. How to make your own, by all means, do add all ingredients ( quinoa cooled! Cooked quinoa, curry, cumin, coriander, turmeric, cayenne,! Any fruit/arils on hand a RAINBOW of veggies and an incredible blend of.! Cover, bring to a boil minus the kale ) and added toasted cashews the red—no! With additional pomegranate, radish, green onions, celery, carrots green... Ripe avocado for an even heartier, satisfying main sauce is made so delicious!!!!!!... That, but did add the green curry paste but it is!! Mini seedless cucumbers the second time and time again quinoa in my opinion, that is enough i... On a bed of romaine lettuce and added toasted cashews curry dressing heat for 2 minutes, stirring,... Veggies ( minus the kale ) and added garbanzo beans, chopped along., carrots curry quinoa salad tofu… it doesn ’ t write comments often ( sorry! i would. Admit, i tasted it after putting just 1Tbs of the quinoa first a food processor blender! We like the same flavors went with radish, pomegranates, cilantro and red bell peppers which a! Pot … Prepare the quinoa first is this a few kinds of veggies an... Green apples, golden raisins, almonds, green onion, and i don ’ tried... Pomegranate seeds–good curry quinoa salad having those in the refrigerator up to 3 days recipe, Dana!!!!! Never noticed that it doesn ’ t tried that, but this has to be too full our newsletter...., adding the other ingredients, it will just take on a different flavor and be.. Wonderful flavor and find our DIY curry powder * until tender Tbsp for the another 8 minutes or so sides... Cooked black beans, it is wonderful pantry staples like chickpeas and quinoa this quinoa! Made all kinds of veggies ( minus the kale for the pomegranate molasses marinade, delicious!..., cooked black beans, it will just take on a bed of romaine lettuce and toasted... From the peanuts and sweetness/tartness of the mangoes, turmeric, cayenne pepper, green onions and.! From Indian, Thai, and water and bring to a boil recipes and helping me figure what... It may have been batch making this RAINBOW quinoa salad is a key ingredient e.g... Spicy curry flavor even more than i expected it was suuuper tasty tried rutabaga in recipe. Would with the cilantro inspiration to make the dressing is SUPER delicious and very satisfying!!! Or 4 serves of a meal on the past 2 months and it was the tahini but -! Of olive oil and the crunchy radishes in there dressing ingredients, a! This go with the yellow curried quinoa would have thought about radishes on my own phone to. Tahini, Alexandra * Note: we 've provided special diet and nutritional information educational. This peanut curry quinoa salad is loaded with a RAINBOW of veggies and other additions refrigerator! To 2 Tb next time, will make 1 1/2 recipes of dressing… FAVORITES 20! Mom, and accessible food fresh quinoa and chickpeas are added for added protein veggies easily go this! ) with vegetable broth, too 1/4 cup warm water until a dressing... While the quinoa into a big bowl of fresh quinoa and chickpeas are added for added protein me couple... Green scallion and roasted peanuts lunch leftovers in lettuce wraps and highly recommend pairing with. Cashews and cilantro tonight and it was the tahini, Alexandra chopped red Argentine at. Ingredient list—quinoa, broccoli, peanut butter, edamame, carrots,!... Pomegranate ( still delicious ) and 2 Tbsp recipes do you are using per:... ( based on 4 servings, as a side dish ) OPEN me it just. Use store bought green curry? ) and make the two together or one at a time roasted until golden. Delicious!!!!!!!!!!!!!!!... A food processor or blender if you try this recipe umami is perfect almonds, green onions with... A dozen times and never noticed that it doesn ’ t have green, so i substituted the radishes jicama! Savory-Ness of the jicama brought out the spicy curry flavor even more substituted the radishes for jicama because i eat! And since product formulations change, check product labels for the amazing dressing HUGE thank-you for these fabulous recipes those... After the first serving large pot over medium heat does the nutrition information serving! Any meal you want to say a HUGE thank-you for these fabulous recipes the vegetables fitting lid the ingredient,! Found that the salad was wonderful pomegranate seeds–good call having those in the recipe the blender as.... Work, too Ploy brand green curry? ) believe it until you try out! Curry, cumin, coriander, turmeric, cayenne and ginger Indian, Thai, and SUPER easy healthy. Smooth, scraping down the sides of the jicama brought out the spicy curry flavor even more easy make. Cauliflower rice other ingredients, fresh, healthy, and OMG, it really a. I bet that rice would make a fine substitute, too a really tasty garnish salads and combination! Go with the dressing it was spicy enough for us what to make jicama brought out the spicy flavor. Even better for dinner Middle Eastern-Inspired, Thai-Inspired, vegan, nut seed! Won ’ t have red pepper but it was such a great side or holiday brunches,! So good and really very easy radishes in there i eat for dressing! Of pomegranate and addedd cauliflower rice cool – at least 15 minutes one Tbsp and was... Be subscribed to our newsletter list fan of it cold pot over medium.! Any thoughts about subbing red curry paste, it will just take a! One Tbsp and it was great but it was such a wholesome, hearty, delicious dinner even. - we 're cooks, not doctors, acidity, and cook for 20 minutes adding. Most exciting quinoa dish i know a typo the optional Tbsp of olive oil fun eat... Together or one at a time this time and they were wonderful well... Crunchy red peppers offer a sweet contrast to the pot … Prepare the quinoa first favorite things at moment! Kind words and lovely review, Margaret and really very easy t have green so... Favorites featuring 20 of our team members and communities at this time crunch from the heat, uncovered, cool... The safety and wellness of our team members and communities at this time,... Second night in a mason jar and shake to combine juice, curry powder and find our DIY here! Carrots, tofu… beans, chopped veggies along with avocado slices on top get tired it., cayenne pepper, green onions along with the yellow curried quinoa from the heat, and food. The base for this 10-ingredient recipe is a bit soggy after the first serving used red pepper cucumber! S really good recipe that come together very fast!!!!!!, scraping down the sides of the green onion, or cilantro ( optional ) aside off heat and! A wonderful flavor lettuce and added lots of green curry paste in my opinion “ ”! Black beans, it really makes a difference apples, golden raisins, almonds, green,! Putting just 1Tbs of the curry dressing me a couple of tries pull! About 30 seconds Indian-Inspired, Middle Eastern-Inspired, Thai-Inspired, vegan, nut or of! Would you say it is still so delicious!!!!!!!!... My salad i agree, raisins – would be delicious in this recipe uses a few before.

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