Curried Quinoa Salad with Tahini, Pomegranate, and Fresh Veggies Recipe
A vibrant and flavorful Curried Quinoa Salad featuring toasted quinoa infused with curry spices, combined with a creamy green curry tahini dressing and fresh, crunchy vegetables. Perfect as a nutritious lunch or side dish, this salad can be enjoyed chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Salad
- 1 cup quinoa (well rinsed and drained)
- 1 pinch sea salt
- 1 tsp curry powder
- 1 ¾ cups water
- 1 large red bell pepper (diced)
- 3 whole radishes (thinly sliced)
- 1 cup fresh chopped cilantro
- ½ cup pomegranate arils (optional)
- 4 stalks green onion, thinly sliced (optional)
- 2 Tbsp nut or seed of choice (e.g., hemp seeds or roasted cashews, optional)
- Fresh chopped cilantro (optional garnish)
Dressing
- 4 Tbsp green curry paste
- 3 Tbsp tahini
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup
- 1 pinch sea salt
- 1 pinch black pepper
- 1-2 Tbsp olive oil (optional; if avoiding oil, substitute water)
- Water (to thin dressing as needed)
Instructions
- Toast Quinoa: Add the rinsed quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally to prevent burning. This enhances the nutty flavor of quinoa.
- Cook Quinoa: Add a pinch of sea salt, curry powder, and 1 ¾ cups of water to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook the quinoa for 20 minutes or until all the water is absorbed. Remove from heat, uncover, and let it cool for at least 15 minutes.
- Prepare Dressing: While quinoa cools, whisk together the green curry paste, tahini, lemon juice, maple syrup, salt, pepper, and olive oil (if using). Add water gradually to thin the dressing to a pourable consistency.
- Adjust Seasonings: Taste the dressing and adjust by adding more maple syrup for sweetness, lemon juice for acidity, salt for seasoning, or green curry paste for a stronger curry flavor.
- Combine Salad: In a large mixing bowl, add the mostly cooled quinoa along with diced red bell pepper, sliced radishes, chopped cilantro, and the optional pomegranate arils, green onions, and nuts or seeds. Pour the dressing over and toss until everything is well coated. Serve immediately at room temperature or chilled.
- Store Leftovers: Keep any leftover salad refrigerated in a covered container for up to 3 days. The dressing can be stored separately for up to 5 days.
Notes
- If avoiding oil, substitute olive oil with water in the dressing.
- To enhance texture and flavor, toast quinoa before cooking.
- Optional toppings like pomegranate arils, green onions, and nuts add extra color, crunch, and nutrition.
- This salad can be served as a main dish or a side and is excellent for meal prep.
- Store dressing separately for longer freshness.
