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

INGREDIENTS:

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.

DRESSING INGREDIENTS:

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

TOPPINGS:

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

DIRECTIONS:

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!

“Lacinato”, or Tuscan Kale

Kale chopped fine

Assembled ingredients

Slivers of carrot ready to be diced

Vegetables ready to go into the bowl

Diced chicken

Grating in the lemon zest

Roasted garlic clove for the dressing

Pepper into the olive oil and lime juice

Tossing the ingredients

Snipped chives

Using a cup measure to serve proper portions

Nuts on top of diced apricots