Curried Quinoa Salad

Delicious, complex flavors & heat that blew my socks off, in a good way! I used ~2T maple syrup to balance the heat because the brand of green curry I used may have been extra spicy. Sunflower seeds work well. Will definitely make again. I think an accompanying glass of Alsatian or rosé would pair amazingly well, which I’ll test with my leftovers. Thank you for recipes that make quinoa exciting!

I was just looking for something new and interesting to do with quinoa. Partner said this was one of his favorite dishes I’ve ever made. Keeper, this one. I increased everything by 50% and didn’t have pomegranate. Next time.

Wow, this was better than expected. I do love green curry paste. (Need to find it in bulk, as i used a whole jar of the standard Thai Kitchen store-bought.) Made exactly as stated. Tossed in the chopped radish and green onion with the quinoa and dressing. So delicious and filling! I will be saving this recipe!

This recipe is so delicious! I wish I had doubled it, it’s not going to last long. Like another commenter I used red curry (not fresh) and strawberries. So good, will definitely be making this again.

Loved this recipe! Substituted red curry paste for green and strawberry slices for pomegranate since that’s what we had on hand. Turned out delicious! Well be making it again!

Really love this recipe. I added a can of chickpeas to make it more filling.
Words that come to mind are nourishing, satisfying, savory and fresh 💕

So awesome! Not a salad I would have come up with myself and I just loved it. Served it to my toddler, infant, husband, and two friends and we gobbled it up. I added 2 c. chopped spinach to the cooked quinoa to cool it down and also to add more greens 😁 A great recipe that’s naturally vegan instead of trying to replace meat and dairy. I loved the dressing, wow. Perfect.

Made this 3x in 2weeks. Everyone loves it, including my 2 year old granddaughter.

I LOVE this salad. I have made it so many times since it was posted that I have it memorized. My favorite thing is to make a big batch early in the week and it take to work for lunches. I will have to try it with your new Kale and Sweet Potato Fritters; I’m sure it is a perfect pairing.

I have made this several times and it always comes out fantastic! I like to up the ratio of tahini to curry (storebought, so maybe it is stronger than homemade) and only use about 2/3 of the dressing recipe to keep my quinoa from going mushy in the fridge. I often add a can of chickpeas to make it a little more filling. Definitely improves as it sits. Thank you!

This salad is delicious – easy to make and a total crowd pleaser. Didn’t have fresh green curry so I used jarred and it turned out fine but think it would be even better with fresh. Made a couple of alterations instead of covering quinoa while it cooked, I left uncovered on slow simmer until water was absorbed and then took off heat, covered and left for 10 minutes to “pop” seeds. This helps with keeping it from becoming mushy. Too late in the season for pomegranate so I subbed dried cranberries and used unsalted, roasted cashews for the nuts/seeds. Wow! Will become a regular menu item at my house. Thanks Dana for the great recipe!

This was just yum! I ended up compiling three of your recipes for my salad. I made the curried quinoa from this recipe and the AMAZING dressing. I served with red bell pepper, radishes, cilantro, the curried cauliflower (from your curried cauliflower and grape salad), grapes and your curried cashews! It was such a wholesome, hearty, delicious dinner! You continue to impress Dana!

One of my favorite recipes by MB!! I’ve made this a dozen times and never get tired of it. I use her recommendation of Thai Kitchen for the green curry paste instead of making it homemade and I always add an extra tbsp because I love the spice.

I realized I didn’t have a fresh lemon too late so I subbed apple cider vinegar which came out a little tangier but still delicious!!

I highly recommend pairing it with her crispy baked tofu for a light refreshing lunch. The BEST!

Everything from MB is amazing, but this has to be one of the best. I can’t believe I hadn’t made it sooner! Delish! Thank you! X

delicious! thank you!

I made this tonight and it was so yummy! I did use store bought green curry and topped with mini sweet peppers and cilantro and radishes only. I also topped each portion with the dressing separately. It made a lot of dressing per the amount of quinoa in my opinion.

My whole family ate it with no complaints! (Which made me laugh because out of a family of 5 this was literally the first thing everyone agreed they liked…I’m a solid 3 out of 5 like a food average).

My oldest, 11, hid her face in “shame” because she said, “I can’t believe I like quinoa.”

I put mine on a bed of romaine lettuce and added a bit of chopped rotisserie chicken.

Thanks for a great recipe!

This recipe brings quinoa to a whole new level. The green curry tahini lemon dressing really rocks! I used Mae Ploy brand green curry and only used 1 Tbsp for the dressing instead of 4. To me, that is enough but I could probably use up to 2 Tb next time. Since we are sheltering-in-place, I only had Philippine mangoes as toppings and added lots of green scallion and roasted peanuts. It was perfect with the crunch from the peanuts and sweetness/tartness of the mangoes! Thank you for this recipe.

We made this on Saturday night, it was a hit! Used store bought green curry paste and didn’t have red pepper but it was delicious anyway. A new family favorite

I made this and it was great but it was way to spicy with 4TBSP of green curry (and I like spicy). I had to throw the first batch out. Made it again with one TBSP and it was great. Are we sure that wasn’t a typo?

This is delightful! Made extra sauce and sautéed some wild shrimp in it to add to the salad for dinner. Will definitely be making it again!

So delicious!! Followed the recipe, using dried cranberries & added some diced cucumber. Served the first day w/ diced chicken & then, just ate it as prepared. My company loved it, too! Next time, will make 1 1/2 recipes of dressing…. it’s sooo good. Thanks!

Perfection.
Thank you for this wonderful recepie!
Used orange istead of pomegranate and addedd cauliflower rice.
Didn’t have cashews, used almonds

I am pretty excited about this recipe! I just made it for my weekly meal prep and snuck a small portion to try it out. YUM! The dressing is a bit sharp for me, so I added an extra teaspoon of maple syrup. Next time I’ll try just three tablespoons of the curry paste to start. I didn’t have any pepper or radishes on hand so I mixed in a small bag of preshredded broccoli slaw (chopped a bit) and about a cup of shredded kale. I also added about two ounces of sliced almonds and green onions along with the cilantro. Thanks for this one!

Holy moly! This is so simple, but so flavorful!

Super yummy! I used red quinoa and had to cook it for a little while longer but other than that, using small sweet peppers instead of a bell pepper, dried fruit instead of the fresh pom, and the addition of avocado at the end, I followed this redipe exactly (oh, and I used a store-bought curry paste). It was soooo yummy! I ate it warm-ish and man everything just goes together really nice. The perfect thing for this hot Florida evening. I never would have thought about radishes on my own! Yum!

I am blown away by this recipe, especially the sauce. I used Thai Kitchen green curry paste, so I’m sure that it’s even tastier with the homemade curry paste recipe. I had to substitute dried cranberries for the pomegranate (still delicious) and added toasted cashews. I put the lunch leftovers in lettuce wraps and highly recommend it. Thanks for my new go-to recipe!

I made this last night and we loved it! Can’t wait to eat the leftovers today for lunch. Thank you!!

This was amazing! I can always count on MB to have incredible recipes. For the dressing, I tasted it after putting just 1Tbs of the green curry paste and it was spicy enough for us. I forgot to buy the pomegranate aerils so I substituted dried cranberries. I added some chopped red Argentine shrimp at the end and it made it even better. Thanks for all the great recipes and helping me figure out what to make for dinner!

This recipe is sooo good. Pomegranate added a lot, in my opinion. I used tricolor quinoa and yellow curry paste, and a little less tahini than the dressing called for (after seeing that others had problem that their tahini overpowered the salad). Definitely on my make-again list!

I made this the other night and LOVED it. I added pomegranate, radish, and red bell peppers which was a great addition of crunch! I also had a lot of leftover green curry paste so I made another batch of the dressing and mixed it with some buckwheat noodles, green onions and cherry tomatoes. Another repeat recipe for sure!

I have a feeling it was the tahini I used – Roland Roasted Garlic Spiced Tahini was the issue here but I made the dressing (including homemade green curry past) and the recipe came out tasting entirely of tahini, totally bitter without even a hint of sweetness which made the dish almost completely inedible until I doused it with maple syrup. I made enough quinoa for a retry this week so I’ll see if it was the tahini.

This recipe is SUPER delicious and very satisfying!! Everyone- do yourself a favor and make the curry paste, it really makes a difference. I have been batch making this meal for work lunches off and on the past 2 months and it is wonderful! I have tried a few kinds of veggies and other additions. I roasted all the veggies I added and it gave a wonderful flavor. I really liked roasted celeriac. I tried rutabaga in the last round and it was maybe a bit too earthy for this dish. Roasted bell peppers (red, yellow, orange, and green), plus carrots and quartered radishes were wonderful (sprinkled with a bit of curry powder, cumin, and garlic powder). I also add cubed avocado and it is delicious! I love that I can eat a cold salad on hot days and feel really full and satisfied.

The last little experiment I did was when I found myself wanting the pomegranate flavor but not having any fruit/arils on hand. I used the mandoline and made paper thin slices of radishes the first time and marinated them in a few tablespoons of lime juice, a pinch of sugar, and pomegranate molasses and OMG was that good! I decided to try sliced mini seedless cucumbers the second time and they were wonderful as well. The ratio for the last time for 4 servings was 2 mini cucumbers, 2 tbsp of lime juice, and 1 tbsp pomegranate molasses. You could even double the amount of cucumbers and other ingredients, it is a really tasty garnish. The pop of sweet and tart against the savory-ness of the quinoa and veggies was wonderful. Thanks so much for creating such a great recipe, Dana!! I wish I could post a picture, it is extremely colorful and pretty!

A bit difficult for me so took me a couple of tries to pull it off properly. But, once I did get it right, loved every bite! Not only did the pomegranates add color, they brought in that extra flavor.

I found this to be incredibly delicious and easy to make.

Just made this for dinner, I highly recommend it!
The sauce itself was good enough to just eat with a spoon, but luckily I resisted eating it all and mixed in the rest of the salad ;)

I did not add the optional pomegranate arils, but did add the green onion, and roasted cashews.

I stuck to the recipe except I substituted the radishes for jicama because I can’t stand the taste of radish. I think the sweetness of the jicama brought out the spicy curry flavor even more!

Anyway, thank you for a great recipe! I’m definitely making this again!

Eating the leftovers right now! I’ve been a reader for a long time but this is the first recipe I’ve made, and it was so delicious. Definitely a keeper! Perfect mix of texture, flavor, and super easy + healthy to boot.

This is my first comment, even though I’ve been following this blog and cooking recipes from it for over a year now. This recipe now one of my favorites. The dressing especially is the star of the show- it combines all of my absolute favorite ingredients: green curry paste, tahini, and lemon. The balance of sweetness, acidity, and umami is perfect. If I could put it on everything I eat for the rest of my life, I would!

I also just wanted to say that I am continually floored by how delicious your recipes are, and how incredibly well the ingredients work together. This blog has really become my go-to when I cook dinner- you seriously know what you’re doing, and I’m thinking we probably have the same palate, because every recipe I try is tastier than the last. Thank you for your dedication to simple, flavorful, healthy, and accessible food. It has made all the difference in my development as a home cook, and it makes me happy to know that others also have the ability to create something wonderful in their own homes. Thank you!

I made this last week – SO GOOD and really very easy. It is going into regular rotation. I ended up turning the quinoa into a pilaf and added toasted pistachios, cilantro and the green onions to that. The pistachios looked beautiful with the yellow curried quinoa.

Instead of doing the raw veggies and other optional items on top, I ended up roasting some veggies that I had on hand that needed to be used up – red and green bell peppers, yellow onion, sweet potatoes, 6 peeled garlic cloves and kale. I used a total of 6 cups of veggies (minus the kale) and 2 Tbsp. Olive Oil and s/p – roasted at 425 degrees for 10 minutes then added the kale for the another 8 minutes or so. Piled the roasted veggies on top of the quinoa, then topped with the dressing (which was very potent, but extremely good – we are not faint of palate in our house!).

Thanks again for yet another really, REALLY good recipe that come together very fast!!

I just made this so delicious. Thanks!

I made this tonight. Added red pepper, celery, carrots, green onions, radishes, roasted cashews and cilantro. It was delicious!! Thank you for the recipe.

This tasted like I thought it would with the dressing ingredients, like a thai quinoa curry! It’s good warmed up but wasn’t really a fan of it cold. I omitted the pomegranate.

I made this salad last night, and OMG, it was delicious! I first made your green curry paste, which was worth the effort–so good!! Glad there’s leftovers of that. In the salad I used mixed spicy sprouts instead of radish, and 2 jalapenos instead of serranos, and even my husband, who always says he dislikes quinoa, loved this salad! Diced cucumbers might also be good in it…will try that soon.Very glad I added the pomegranate seeds–good call having those in the recipe!
Dana, I LOVE your recipes, and I don’t write comments often (sorry!) but I just want to say a HUGE thank-you for these fabulous recipes. They have made life as a gluten-free vegan fun, instead of just bearable! (Incidentally, the ingredients you use in your recipes are very similar to the ones that Anthony Williams, the Medical Medium, and all -around amazing author says to use for healing of the thyroid.) Finding recipes that not only taste fabulous, but also help me heal has been life-changing. Thank you, Dana! I am an ardent admirer!
Sincerely,
Karen Mack

This was so delicious and easy!! I put it in a wrap with some roasted broccoli. Thanks for another great recipe!!

Tremendous. Delicious. Satisfying. FIlling. Easy (if using store bought green curry ?). Very versatile—any leftover veggies easily go into this, and therefore, into me belly!

Yes, I just made this! I think that if you had said when you posted the Rich Red Curry w Roasted Veg a few days ago that we would soon also be needing green curry that we could have purchased them at the same time?. I didn’t have green, so I used the leftover red—no problem! Still yummy. Used red pepper, cucumber, green onions and peanuts. I had pomegranate left over from Christmas, so I was thrilled to be able to use it along with avocado slices on top.
Your recipes are so reliable and we like the same flavors. ❤️❤️❤️??

Just made this, had to sub for red curry paste but it is still SO DELICIOUS!!! Thanks for the amazing recipe and the continuous inspiration to make yummy food!

Just made this! The green curry made it a little spicier than I expected. It came together so quickly and is delicious. I love the cilantro and the crunchy radishes in there! Thank you for another great recipe.