Total Time
30mins
Prep 10 mins
Cook 20 mins

Mmm curried Quinoa.. really, how can you go wrong with this? For a full lunch add some chicken or tofu.

Ingredients Nutrition

Directions

  1. Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop.
  2. Bring 2 cups water to a boil in a saucepan and add toasted quinoa.
  3. Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool.
  4. Heat 1 tbsp oil in a frying pan and add onion, fry onion over a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside.
  5. Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
  6. Serve.
Most Helpful

5 5

Excellent salad, it was a total hit at a potluck, apricots are a nice change for the usual raisins. I find this salad better cold, leftovers the next day are even better just added the toasted cashews at the last minute to keep their crunch. Thanks

4 5

Good salad, would make again, but would tinker with it a smidge. It was subtle and soft, with nice hints of flavour. Thanks!

3 5

I really liked the combination of flavors in this salad, though I did find it needed more salt and pepper. I added a bit more curry powder, but I find I always do :). Also, 1/3 cup of olive oil seemed excessive. In the future I will probably use less. All in all it was a good meal that was quick and easy to make, and used things I tend to have on hand. I will make it again, with some adjustments. Thanks Kelly in TO