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    You are in: Home / Recipes / Curried Quinoa Salad With Yogurt-Cumin Dressing Recipe
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    Curried Quinoa Salad With Yogurt-Cumin Dressing

    Curried Quinoa Salad With Yogurt-Cumin Dressing. Photo by JustJanS

    1/1 Photo of Curried Quinoa Salad With Yogurt-Cumin Dressing

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    duonyte's Note:

    This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

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    Units: US | Metric



    1. 1
      In a small bowl, mix together all the dressing ingredients. Refrigerate.
    2. 2
      Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
    3. 3
      Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
    4. 4
      When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
    5. 5
      Serve drizzled with the dressing.

    Ratings & Reviews:

    • on February 09, 2011

      I changed a lot of stuff about this recipe to suit what I had in my kitchen/my taste: I used chopped bamboo shoots instead of chickpeas, omitted the lemon zest, used onion powder instead of green onions, used chopped finely chopped dried mango instead of cranberries. The dressing I think turned out a bit too lemon flavored and tangy so I added honey and more yogurt to dilute it a bit. All in all, it was a good, flavorful salad and I would definitely make it again just the way I did!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2009


      I made this for 'zaar tag, with some changes. I added chicken, and omitted one of the cans of chickpeas. I also added a chicken stock cube (for veggies, I'm sure a veggie stock cube would be fine) to the quinoa as it cooked because I thought it would be bland. Because I didn't have any dried cranberries I substituted raisins, which my family said they would have preferred. Made the dressing as directed, and it turned out great. So,if you are still happy to call this the same recipe, my family loved it and have said they'd like me to make it again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2012


      I made a half recipe of this for the two of us following your recipe exactly apart from using the full amount of cumin in the dressing. I mixed the dressing through the salad rather than drizzling it over and that worked fine. This contains some of my favourite things (cranberries, quinoa, chickpeas, yoghurt and curry flavour etc) so I was always going to LOVE it. Thanks for posting, I'll be making this healthy recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Quinoa Salad With Yogurt-Cumin Dressing

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 490.7
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 0.6 g
    Cholesterol 1.2 mg
    Sodium 770.6 mg
    Total Carbohydrate 90.9 g
    Dietary Fiber 15.9 g
    Sugars 9.1 g
    Protein 21.4 g

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