This past week has been all about cookies here at HGK. Let’s switch gears and focus on a recipe that’s actually good for us, shall we? This curried quinoa salad is high in protein, vitamins and minerals, and is gluten-free. It makes a great winter side or main course salad.

Curried Quinoa Salad

My curried quinoa salad is a variation on this one, which Jennifer from Savoring the Thyme developed for the December Progressive Party at Kitchen Play. I think her recipe looks terrific, but I was lacking some key ingredients so ended up coming up with my own version.

This month’s Progressive Party was sponsored by My Spice Sage; the ingredient from their site that Jennifer featured in her recipe was goji berries. I absolutely love them, but didn’t have any on hand, so instead of goji berries, I used chopped sun dried tomatoes that I made from my garden tomatoes and froze last summer.

I substituted pecans for the pepitas because they were the only nut or seed I had in the house; I threw in some frozen shelled edamame for protein, but then also ended up adding in some chopped defrosted turkey leftovers from Thanksgiving dinner (you can use leftover chicken instead, or just leave out the meat for a vegetarian salad). I didn’t have salad greens, so used a hefty amount of parsley instead: parsley’s assertive flavor was perfect with the curry dressing. It was a bit of a hodgepodge (my salads often are), but I loved it.

I really enjoy the taste of curry so I used quite a bit of curry powder in my dressing. If you aren’t a huge fan, you can use less.

Hodgepodge Quinoa Salad with Curry Dressing

Serves 2-4

Ingredients:

1 cup quinoa, rinsed well in a fine mesh strainer
1 1/2 cups water
1/3 cup frozen shelled edamame (feel free to use more, especially if not adding chicken/turkey)
1 cup minced parsley
1 cup chopped cooked chicken or turkey- optional
1/3 cup chopped sun dried tomatoes (or use raisins)
1/3 cup chopped pecans
1/4 cup olive oil
1 tablespoon apple cider vinegar
1-2 teaspoons high quality curry powder (I used 2, but I suggest starting the lessor amount and adding more to taste)
coarse sea salt

Directions:

1. Bring water to a boil in a medium saucepan. Add quinoa, return to a boil, then reduce heat and to a simmer and cover.

2. Cook quinoa until almost all of the water is absorbed and the quinoa is tender, about 15 minutes, then add the edamame. Stir, remove from the heat, and allow to cool.

3. In a medium bowl, mix the quinoa/edamame with the rest of the ingredients. In a small bowl, whisk together olive oil, vinegar and curry powder. Pour dressing over salad, toss, add salt, and adjust seasonings, if necessary.

Curried Quinoa Salad

This recipe is linked to Slightly Indulgent Tuesday!

 

22 Comments

  1. 1

    Liz the Chef — December 18, 2010 @ 2:54 pm

    Love reading about how you developed this recipe – and your final photo is a stunner!

  2. 2

    Lindsey @ Gingerbread Bagels — December 18, 2010 @ 6:19 pm

    Your curried quinoa salad is gorgeous! I love how you used substituted ingredients based on what you had. The sun dried tomatoes in the salad sound delicious and I love that you dried your own tomatoes!

  3. 3

    citizenkerry — December 18, 2010 @ 10:06 pm

    Winnie! my new year’s resolution is to cook more! this is totally going on the 2011 recipe list.

  4. 4

    Amy — December 19, 2010 @ 10:54 am

    I love the sound of the apple cider vinegar. Lately I’ve seen so many cookie posts on various blogs that I feel like I’ve eaten all of them (even though I haven’t had a single cookie so far). It is so refreshing to see a quinoa recipe! I love quinoa, and this one sounds like a keeper.

  5. 5

    Joy — December 19, 2010 @ 2:07 pm

    My salads are the same, a mix of whatever we have on hand.This reminds me that I haven’t really made quinoa for a bit and I should remedy that! Especially with curry.

  6. 6

    Casey — December 19, 2010 @ 7:50 pm

    This is such a wonderful example of how to take inspiration from one recipe, while using your own intuition to make it into something new that works for you. I think it takes a bit of confidence for most food bloggers to alter recipes, but your play-by-play is a helpful guide for the kinds of things that work when coming up with a new twist. Nicely done! Thanks for sharing and playing along at Kitchen Play.

    Casey

  7. 7

    Tweets that mention Curried Quinoa Salad | Healthy Green Kitchen -- Topsy.com — December 19, 2010 @ 9:22 pm

    [...] This post was mentioned on Twitter by Lidia Machado, lisa m. lisa m said: RT @kitchen_play: RT @drwinnie: Healthy, nutritious curried quinoa salad adapted for the @Kitchen_Play Progressive Party http://su.pr/5uNhN3 [...]

  8. 8

    Jenny @ meltingbutter — December 20, 2010 @ 4:53 am

    looks fantastic.. I love the colours…looks so tasty :)

  9. 9

    The Cilantropist — December 20, 2010 @ 8:00 am

    Mm… these bright colors are enticing and make me want to whip up this salad right now! What a welcome change in the sweetness and indulgence for this time of the year. :) Hope your holiday is going great, and thanks for sharing this recipe! (love quinoa!)

  10. 10

    Jennifer (Savor) — December 20, 2010 @ 9:32 pm

    I am thrilled that you felt inspired and that I know have another wonderful quinoa recipe to serve the family – thank you!

  11. 11

    shannon — December 20, 2010 @ 11:44 pm

    I love quinoa and this salad looks great! Congrats on foodbuzz top 9!!

  12. 12

    Malli's Mint and Mimosas — December 21, 2010 @ 4:36 pm

    Mmmm…. quinoa is a favorite of mine and I love your blog!!! The healthy and delicious looking photos will draw me back to visit……
    Check out my blog if you are interested.
    Happy Holidays!!!

  13. 13

    Curried Quinoa « The Hoot Eats — April 4, 2011 @ 9:37 am

    [...] Inspiration: Healthy Green Kitchen [...]

  14. 14

    Rachel — May 23, 2011 @ 12:14 pm

    I just made this today. It’s delicious! We’re new to quinoa and we struggle to find ways to cook it that really hit the spot, and this works great!

  15. 15

    Vicki — September 1, 2011 @ 12:01 pm

    great recipe – but note that you don’t have to add protein. Quinoa is the highest protein grain on this planet ( so far) and the combination of nuts and greens with quinoa makes it high nutrition including protein.

  16. 16

    easy cooking recipes — February 1, 2013 @ 1:33 am

    This is quite similar to what my father used to make. We didn’t like it that much before when we we’r e kids but now that we’re adults we love it and miss my father’s cooking. Great recipe.

  17. 17

    Anti-Inflammatory “Salads” | Nourishing Results — March 4, 2013 @ 11:47 am

    [...] http://www.healthygreenkitchen.com/curried-quinoa-salad.html Tags: anti-inflammatoryintegrative medicinequinoa [...]

  18. 18

    Spring Eating Tips Inspired by Traditional Chinese Medicine | Healthy Green Kitchen — March 7, 2013 @ 9:32 pm

    [...] Juice (pictured above) Roasted Onions Stuffed with Black Quinoa Spanish Garlic Soup Curried Quinoa Salad Strawberry and Basil Aqua Fresca Greens with Eggs and Sweet Potato Spicy Cucumber Salad Spring [...]

  19. 19

    Ricki — July 19, 2013 @ 2:44 pm

    Basically, any quinoa salad sounds good to me–but the combination of veggies in this one is particularly appealing. And of course, edamame makes anything taste better! :)

  20. 20

    Ruthie — July 25, 2013 @ 6:09 pm

    Love! A hit with the kids and the grandma! This is the first time my kids’ have eaten and liked my quinoa!

  21. 21

    The Healthy Epicurean — February 9, 2014 @ 4:19 pm

    What a wonderful-sounding way to enjoy quinoa, although anything curried in my book is a winner. The second photo is stunning! I’m so glad to have found your blog – I think they’ll be lots of recipes I love here…

  22. 22

    How I prepare for the week ahead | Sounds Delish — February 16, 2014 @ 2:40 pm

    […] week, I picked this curried quinoa salad and reserved a portion of the quinoa to keep plain, in case I want to mix it up with different […]