Honey Curried Quinoa Salad

A delicious, spiced salad to which you can add any veggies you like and it will be fantastic. A complete meal with the quinoa.

Yield: 8 servings ( Serving Size: 1 cup )
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  • 1.5 cup(s) quinoa soaked overnight, then drained
  • 1 cup(s) water
  • 1 bay leaf
  • 1/2 teaspoon(s) curry powder
  • 1/4 teaspoon(s) salt
  • 1.5 cup(s) broccoli flowerets
  • 1.5 cup(s) cauliflower flowerets
  • 1 cup(s) carrots peeled and sliced
  • 1 cup(s) cherry tomatoes cut in half
  • 1/4 cup(s) red onions minced
  • 4 cilantro chopped
  • 1/3 cup(s) olive oil
  • 1/3 apple cider vinegar
  • 1/4 cup(s) honey
  • 1 teaspoon(s) dijon mustard
  • 2 teaspoon(s) fresh ginger minced
  • 2 teaspoon(s) curry powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper


  1. 1) Place the quinoa, water, salt, bay leaf and curry powder in a small saucepan and bring to a boil. Reduce the heat to very low, cover, and cook for 8 to 10 minutes until the quinoa is tender and the water is absorbed. Turn off heat and let sit for 5 minutes, then turn out into a large bowl and cool, stirring occasionally.

  2. 2) While the quinoa is cooking and cooling, blanch the vegetables just until bright and crisp tender -- don't overcook. Rinse in cold water to stop the cooking and drain very well.

  3. 3) Whisk the remaining ingredients together to blend.

  4. 4) When the quinoa is cool, add the dressing and toss to coat it evenly. Then add the broccoli, carrots, red onion and cilantro – or any of the substitutions you’d like to use – and toss.
September 2013

This recipe is a personal recipe added by CalRose42 and has not been tested or endorsed by MyRecipes.

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