It all started when I needed lunch for work, and had a craving for a quinoa salad that I had a few weeks before at a local cafe. The salad had walnuts, cranberries, carrots, parsley, a lemon curry vinaigrette and I had been craving it for a long time. I’ll be honest, it was mainly the quinoa and the vinaigrette I had been craving so this salad is more “inspired by” than “adapted from” than anything.
Copyright and intellectual property neurosis aside, feel free to make this, take it to barbecues and credit it as your own. People will love you for it, if my boyfriend is any indication of how good this is. I made it quickly for work, snapped an obligatory picture and then hustled out the door saying “There’s salad in the fridge, help yourself for your lunch!” When I came home to put the rest in a pretty bowl and take a pretty picture of it, there was none left. Not even a spoonful, just an empty bowl. That’s how good it is!
Curry Veggie Quinoa Salad
- One cup of cooked and rinsed quinoa
- 1/2 a red pepper, chopped
- 1/3 of a cucumber, chopped
- 1 roma tomato, chopped
- Two handfulls of snap peas, snapped.
- Two small carrots, grated
- 1/2 of an apple, chopped
- One handful of grapes, whole
- One handful of almonds, coarsely chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice (less if you don’t like lemons as much as me)
- 1 tbsp-ish honey
- 1 tsp curry powder
Combine the last four ingredients in a dish/salad dressing maker, and set aside to get friendly while you chop your veggies and while the quinoa is cooking.
Combine all your veggies, fruit, nuts and quinoa together before pouring the dressing all over and mixing thoroughly.
Serve and enjoy (while it lasts).