Brunch / Dinner / Lunch / Salad / Uncategorized

Curried Quinoa Salad


One of the best things about curry dishes is the toppings.  I’ve suggested some of our favorites – add to, or amend the list. Curried Quinoa Salad makes a delicious summer lunch or dinner.  If the evening’s not too hot, you might even consider frying up some Papadam, a traditional gluten free cracker bread, to serve as a side dish with chopped fresh cucumber and some tangy yogurt.

I didn’t have many of our most popular toppings: apples are available, but not in season, so I substituted diced apricots; no organic golden raisins in the larder – used Thompson instead…. Flexibility and ingenuity is key.  Have fun with this dish!

Curried Quinoa Salad Serves 8-10 for lunch

Click Here For Printable Recipe


2 cups cooked red quinoa (or another color it that’s what you’ve got in the larder.)

6-8 oz. Tuscan kale, lower stems removed, finely chopped

2-3 medium carrots, chopped fine

1 large stalk celery, chopped fine

1/2 cup finely sliced chives or scallions

1 cup firmly packed chopped fresh mint leaves

1 cup firmly packed chopped fresh cilantro leaves

1 cup finely chopped roasted cashews

2/3 cup dried  golden raisins

1 cup finely diced or shredded roasted chicken meat (optional)

1-2 heads of soft lettuce (organic Boston lettuce) or a bag of baby greens (arugula, spinach, romaine) on which to serve as a bed for the plated salad.


1/2 cup good quality olive oil

1/4 cup fresh lime juice

zest of one organic lemon

1 clove or fresh minced garlic or diced roasted garlic (optional – a roasted clove will be almost a paste.)

2 teaspoons Tamari (GF Soy Sauce)

1 teaspoon honey

1/4 teaspoon ground pepper


1/2 – 1 cup any or all of the following: toasted coconut, crisp crumbled bacon, diced green apple, chopped roasted peanuts, thinly sliced scallions, mango chutney, chopped hard boiled egg


1.  Put the quinoa in a large serving or mixing bowl.

2.  Chiffonade , or chop the kale finely; add to the serving bowl.

3.  Add the carrots, scallions, celery, fresh herbs, walnuts, golden raisins, and chicken.

4.  Measure the lime juice and olive oil into a 1 cup glass measuring cup.  Add the garlic, zest, Tamari, honey, and pepper.  Whisk to blend and pour over the salad ingredients.  Toss to distribute and coat evenly. Cover and chill, or serve immediately at room temperature, plating the salad on a bed of lettuce leaves. Place the toppings in small bowls on the table or at the service buffet so guests can choose what they like to top their salad.

Note: Any left-over toppings can be incorporated into left-over salad, with the exception of boiled egg and a large portion of chutney.

If you like this try: Quinoa Salad for Summer, one of our most popular posts!


13 thoughts on “Curried Quinoa Salad

  1. Well…how about that. Just pick up a big bag of organic quinoa on sale and was looking for a recipe: you much have received some vibes from Ohio;0)
    BTW: I made a chocolate cake with one of your recipes and put nuts in it as well. It has turned out so good, taste is excellent and texture lovely spongelike, the best result I ever had! I used it for a photo on my blog but gave the credits to you with a link to your website. I only have a humble little blog but I thought you might want to know;0)
    Tonight: curried quinoa salad, thank you yet again!

  2. Pingback: Quinoa Salad for Summer | Gluten Free Gus

  3. Thank you for the Like on my post “Gluten Tips–Joint Pain.” I’ll be sure to give some of your recipes a try even though I’m not a very good cook. I tried to do something with quinoa and came up with “Savory Gluten-Free Muffins” but I think they could be better, something is missing.

  4. Pingback: Quinoa Salad with Roasted Pumpkin for Fall | Gluten Free Gus

  5. Pingback: GFG's Quinoa Summer Salad - Fitness Fashionista

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