The details….Cooked quinoa tossed with finely minced carrots, red onion, currents, parsley, scallions and sliced almonds all mixed with a simple & subtle curry vinaigrette.
The curry vinaigrette is only 7 ingredients — olive oil, yogurt (I use almond milk yogurt but any non-greek yogurt will do), white wine vinegar and spices including mild curry, turmeric, salt and pepper.
All you do is make the quinoa, whisk the dressing together, then mix the dressing with the quinoa and add in the the other ingredients.
It couldn’t be quicker, easier or tastier!
Plus it makes a large quantity so perfect for dinner with leftovers for lunch or for a meal prep or for holiday entertaining.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
This gluten-free salad is a colorful, flavorful and easy side dish that is perfect alongside other vegetables and any protein. The curry flavor is subtle and the salad has a balanced mix of flavors & textures including a little crunch. Best part is it's easy to make and can be made ahead of time, so perfect for meal prep or if you're entertaining a crowd. Recipe adapted from Ina Garten's Curried Couscous Salad.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Side, Fall
Cuisine: Gluten-free, Vegetarian, Vegan
Serves: 5 cups
1 cup quinoa
2 cups water (err on the side of less than 2 cups, not more)
½ cup finely diced carrots
¼ cup finely diced red onion
½ cup minced flat-leaf parsley
½ cup dried currants or raisins (we prefer the smaller currents)
¼ cup sliced almonds
2 scallions, thinly sliced (white and green parts)
¼ cup plain yogurt (I've made this with both regular yogurt and almond milk yogurt. Do not use Greek yogurt-- it won't combine well with the dressing)
¼ cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
¼ teaspoon ground turmeric
½ teaspoons kosher salt (more to taste. The original recipe calls for 1½ teaspoons salt which I found much too salty)
1 teaspoon black pepper
In a medium saucepan, place quinoa and water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using. Note: once cooked, it will be just over 4 cups of quinoa.
Meanwhile, whisk together dressing ingredients until well combined (it will be a creamy slightly yellow color) and set aside.
Place 4 cups of cooled quinoa in a large bowl (you may have a little plain quinoa left over) Pour dressing over quinoa and mix well a large slotted spoon or a fork.
Add the carrots, parsley, currants, almonds, scallions, and red onions, toss together. Taste and add more salt and pepper as desired.
Serve immediately or store in a sealed container in the refrigerator. Best in the first 24 hours if serving to a crowd but saves well for a few days.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...