A savory quinoa and vegetable salad with green curry tahini dressing! Just 10 ingredients, fresh, healthy, and SO satisfying!

Author: Minimalist Baker

Recipe type: Side, Salad

Cuisine: Vegan,Gluten-Free

Serves: 4

Ingredients

QUINOA

·           1 cup (184 g) quinoa, well rinsed and drained

·           Pinch sea salt

·           1 tsp curry powder

·           1 3/4 cups (420 ml) water

DRESSING

·           4 Tbsp (60 g) green curry paste (or store-bought,though fresh is best)

·           3 Tbsp (45 g) tahini

·           2 Tbsp (30 ml) lemon juice

·           1 Tbsp (15 ml) maple syrup

·           Pinch each salt and black pepper

·          1 Tbsp (15 ml) olive oil (if avoiding oil, sub water)

·           Water to thin

FOR SERVING

·           1 red bell pepper, diced (119 g)

·           3 radishes, thinly sliced (13 g)

·           1 cup (30 g) fresh chopped cilantro

·           1/2 cup (87 g) pomegranate arils

·           4 green onion, thinly sliced (60 g)

·           2 Tbsp (20 g) nut or seed of choice (e.g. hemp seeds or roasted cashews)

·           Fresh chopped cilantro

Instructions

1.    Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.

2.    Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.

3.   In the meantime, prepare dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper,and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.

4.  Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity,salt for saltiness, or curry paste for intense curry flavor.

5.  Add all ingredients (quinoa mostly cooled) to a mixing bowl and top with dressing. Then toss to combine and serve. Enjoy at room temperature or chill. Garnish with additional pomegranate, radish, green onion, or cilantro (optional). 

6.    Leftovers will keepcovered in the refrigerator up to 3 days. Dressing will keep for 5 days.

Notes

*Nutrition information is a rough estimate for 1 of 4 servingswith all the dressing.
*Dressing adapted from my Curry Roasted LentilSalad.

Nutrition Information

Serving size: 1/4 of recipe     Calories: 333   Fat: 15.1 g   Saturated fat: 1.7 g    Carbohydrates: 43 g       Sugar: 5 g      Sodium: 522 mg          Fiber: 5.3 g           Protein: 9 g