Curried Quinoa Salad

Yield: 4 servings

Quinoa is a complete protein, so this salad makes for a satisfying lunch with a piece of fruit. The toasted coconuts and almonds add a nice crunch and toasty finish, so don’t skip this step.


  • 1 cup quinoa
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1 cup unpeeled, diced cucumber
  • 1/4 cup chopped green onions
  • 1/4 cup grapeseed oil
  • 3 tablespoons white vinegar
  • 1 1/2 tablespoons apricot preserves
  • 2 teaspoons curry powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cinnamon


  1. Heat the oven to 300 degrees. Toast the coconut for 3-4 minutes (it doesn’t take long) until evenly golden brown. Toast the sliced almonds for about 6-8 minutes until evenly golden brown. Set aside.
  2. Rinse 1 cup quinoa thoroughly in cold water. In a small saucepan, toast the quinoa over moderately low heat.
  3. While the quinoa toasts, boil 1 ¾ cups of salted water in a separate pan. Slowly add the boiling water to the toasted quinoa. It will boil vigorously – so be warned. Reduce heat, cover, and simmer for about 20 minutes or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
  4. Prepare the vinaigrette by whisking together the oil, vinegar, apricot preserves, curry powder, dried mustard, and cinnamon.
  5. In a medium bowl, toss together the quinoa, coconut, almonds, cucumbers, green onions, and vinaigrette. Season to taste with salt and pepper.

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