How excited are we to share with you our flip on curried quinoa kale salad? Recently Nealy Fischer of The Flexible Chef reached out us and asked if we wanted to recreate one of her dishes. We loved the idea. The hard part was deciding which of the many recipes from her cookbook Food You Want: For The Life You Crave we were going to make.
Nealy’s recipes are designed to be flexible. She provides a roadmap for so many incredible dishes. We love that she uses clean, organic ingredients. If we would have had all of the ingredients on hand that were in this, we are not sure that we would have changed a thing, other than adding chopped kale! However, the grocery was out of jicama, cause that is what a snow storm can do! Ha! We ended up adding celery for a crunch. Okay, and to be honest, I had just picked up some dried apricots that I couldn’t wait to add to something!
We also swapped out allspice for zaatar! I had a jar of it and this was the first time I tried it! The results were so amazing! Also, a friend brought us some chili spiced honey that we had been dying to try, so we used that instead of maple. Check out the FEATURE ON FLEXIBLE CHEF!
Quinoa has become an increasingly popular grain in recent years due to its high nutritional value and versatility in recipes. Whether you use it as a base for a salad, as a side dish, or in a casserole, quinoa is a healthy and delicious ingredient. So check out more quinoa salads from Nealy!
Curried quinoa salad is a delightful and nutritious dish that combines the nutty flavor of quinoa with aromatic spices and a variety of fresh ingredients. Here are three compelling reasons to incorporate this recipe into your meal rotation:
3 Reasons You’ll Love This Curried Quinoa Salad
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Flavorful and Satisfying: The blend of curry powder, fresh vegetables, and dried fruits creates a harmonious mix of sweet and savory flavors, making each bite a delightful experience.
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Nutrient-Rich and Healthy: Quinoa is a complete protein, providing all nine essential amino acids. Combined with chickpeas, kale, and other vegetables, this salad offers a wealth of vitamins, minerals, and fiber.
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Perfect for Meal Prep: This salad stores well, allowing you to prepare it in advance for quick and healthy lunches throughout the week.
Key Ingredients & Their Importance
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Quinoa: A gluten-free grain that’s high in protein and fiber, serving as the hearty base of the salad.
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Chickpeas: These legumes add protein and a creamy texture, enhancing the salad’s nutritional value.
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Kale: A leafy green rich in vitamins A, C, and K, providing a fresh and slightly bitter contrast to the sweet elements.
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Red Bell Pepper: Adds a crisp texture and is a great source of vitamin C.
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Dried Apricots and Cranberries: Introduce natural sweetness and chewiness, balancing the savory components.
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Celery: Offers a satisfying crunch and subtle flavor, complementing the other ingredients.
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Green Onions: Provide a mild onion flavor, adding depth to the salad.
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Curry Powder and Zaatar: These spices infuse the salad with warm, aromatic flavors, making it uniquely delicious.
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Chili-Spiced Honey: Adds a sweet and spicy note to the dressing, enhancing the overall taste profile.
How to Make Curried Quinoa Salad
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Cook the Quinoa – Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and let it cool.
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Prepare the Dressing – In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey (or maple syrup), 1 teaspoon of curry powder, ½ teaspoon of za’atar, salt, and pepper to taste. Set aside.
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Chop the Vegetables – Finely dice 1 red bell pepper, 2 celery stalks, and 3 green onions. Chop 1 cup of kale into small pieces.
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Combine Ingredients – In a large bowl, add the cooled quinoa, 1 cup of drained and rinsed chickpeas, the chopped vegetables, ¼ cup of dried cranberries, and ¼ cup of chopped dried apricots.
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Mix & Toss – Pour the dressing over the quinoa mixture and toss everything together until well combined. Adjust seasoning as needed.
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Let it Rest – Allow the salad to sit for at least 15 minutes before serving to let the flavors meld together.
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Serve & Enjoy – Serve chilled or at room temperature. Garnish with additional green onions or a sprinkle of nuts or seeds if desired.
How to Store
To maintain freshness, store the curried quinoa salad in an airtight container in the refrigerator. Properly stored, it can last up to five days, making it an excellent option for make-ahead meals. Ensure the salad is cooled to room temperature before refrigerating to prevent condensation, which can affect texture and taste.
Tips for Meal Prep for Lunches
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Portioning: Divide the salad into individual servings using airtight containers. This makes it convenient to grab and go during busy mornings.
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Dressing: If you prefer a fresher taste, keep the dressing separate and add it just before eating to prevent the salad from becoming soggy.
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Add-Ins: Customize your salad by adding proteins like grilled chicken or tofu. Nuts and seeds can also provide extra crunch and nutrition.
And if you are in the mood for more quinoa salads from Nealy, check out:
Roasted Pumpkin and Crunchy Red Quinoa Salad with Sesame Mint Dressing
Equipment
- Measuring spoons
- measuring cups
- bowl
- pot
Ingredients
- 2 cups cooked multi color quinoa
- 15.5 ounce can of chickpeas
- 1/2 cup chopped green onions green and white parts
- 1 red bell pepper chopped
- 2 stalks celery diced
- 3 cups chopped kale ribs removed
- 1/3 cup extra-virgin olive oil
- 1/2 cup dried cherries
- 1/2 cup dried apricots diced
- 1/4 cup chopped fresh cilantro leaves
- 3 tablespoons lemon juice
- 3 tablespoons hot honey or regular honey, and a pinch of cayenne
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- A few grinds of black pepper
- 1 teaspoon za’tar spice
Instructions
- You can used leftover quinoa in this recipe, but if you are making fresh, be sure to do this first so it can cool down. I make the quinoa according to the directions on the package, using the microwave. You can also make on stove top. Once that is cooked, set aside to completely absorb water, so that it is fluffy.2 cups cooked multi color quinoa
- Next, chop up all your veggies and toss into a big bowl. Be sure to remove any of the ribs from the kale, and chop it in bite size pieces.1/2 cup chopped green onions, 1 red bell pepper chopped, 2 stalks celery diced, 3 cups chopped kale
- Add in the chickpeas, cherries and apricots.15.5 ounce can of chickpeas, 1/2 cup dried cherries, 1/2 cup dried apricots
Make the Dressing
- Squeeze the lemon. Add the lemon juice, olive oil and honey into a small bowl. Whisk this together to emulsify.1/3 cup extra-virgin olive oil, 3 tablespoons lemon juice, 3 tablespoons hot honey
- Now add in the spices, and whisk again.1 teaspoon curry powder, 1 teaspoon cumin powder, A few grinds of black pepper, 1 teaspoon za’tar spice
Toss the salad
- To the bowl of veggies and fruit, add in the cooled quinoa!2 cups cooked multi color quinoa
- Pour dressing over the quinoa, and add in the cilantro. Toss, and serve.1/4 cup chopped fresh cilantro leaves
Notes
Nutrition
Here are more salads to try!
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This salad is delicious! Thank you for the recipe!
The curry flavour in this was amazing. A really good salad.
Dannii,
We are novice’s at using curry, but have been trying it in more recipes. Thank you so much for saying that!
Dina and Bruce