Curried Quinoa Salad | Minimalist Baker Recipes

How to make Yummy Curried Quinoa Salad with Green Curry Tahini Dressing

Embark on a gastronomic journey with the Yummy Curried Quinoa Salad with Green Curry Tahini Dressing—an inventive dish that fuses the warm, aromatic flavors of curry with the wholesome goodness of quinoa and the creamy zing of a green curry-infused tahini dressing. This globally inspired salad embraces the hearty texture of quinoa—known for its high protein content and rich fiber—and enhances it with the exotic spice blend typically found in curry dishes.

The salad could feature an assortment of fresh vegetables and herbs mingling within a curried quinoa base, offering layers of vibrant colors and diverse nutritional benefits. Perhaps it includes ingredients like crunchy bell peppers, sweet raisins, or roasted nuts providing a delightful play of textures and tastes.

The showstopper of the dish is the Green Curry Tahini Dressing, which likely combines traditional tahini paste with hints of green curry flavor—a fusion of sesame’s nutty richness with the zesty and slightly spicy notes of green curry spices. Such a dressing would envelop each ingredient, creating a cohesive and tantalizing flavor profile throughout the salad.

This Curried Quinoa Salad with Green Curry Tahini Dressing may well be your next favorite dish, ideal for those who crave a hearty yet refreshing salad with a kick of curry spice. Suitable as a stand-alone meal or as an intriguing side, it’s a unique twist on classic salad conventions that’s certain to impress at any gathering or become part of a regular meal prep rotation for the adventurous eater seeking both nutrition and novel taste experiences.

 Yummy Curried Quinoa Salad with Green Curry Tahini Dressing

Curried Quinoa Salad | Minimalist Baker Recipes

Yummy Curried Quinoa Salad with Green Curry Tahini Dressing

Yummy Curried Quinoa Salad with Green Curry Tahini Dressing would likely be a vibrant and flavorful dish that artfully blends the warm, aromatic spices of curry with the nutty, protein-packed goodness of quinoa. The addition of a green curry-infused tahini dressing would bring a creamy touch and an exotic twist to the salad, complementing the spices within the quinoa.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Salad
Cuisine French
Servings 4 serving
Calories 333 kcal


  • 1 saucepan


  • For QUINOA
  • 1 cup quinoa well rinsed and drained
  • 1 pinch sea salt
  • 1 tsp curry powder
  • 1 3/4 cups water
  • 4 tbsp fresh green curry paste or store-bought
  • 2 tbsp lemon juice
  • 3 tbsp tahini
  • 2 tbsp clean water you can olive oil if you want
  • 1 tbsp maple syrup
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 large red bell pepper finely diced
  • 3 whole radishes thinly sliced
  • 1/2 cup pomegranate arils optional
  • 2 tbsp roasted cashews (you can use any seed or nut of choice like hemp
  • optional
  • 1 cup fresh chopped cilantro
  • Fresh chopped cilantro optional
  • 4 stalks green onion thinly sliced (optional)


  • Place the quinoa in a saucepan and heat over medium high heat for 2 minutes, stir but not often.
  • Add curry powder, salt and water to the saucepan and let it boil. Reduce the heat once it started boiling, cover and let it simmer until no more water, for about 20 minutes. Remove from the heat, set aside and let cool for about 15 minutes.
  • While the quinoa is cooking go head and prepare the dressing, combine the curry paste, maple syrup, lemon juice, tahini, salt and pepper in a medium mixing bowl and whisk until smooth and creamy.
  • Add water, little at a time to thin until dressing reach your desire pourable stage. Taste and make adjustment to suit your taste.
  • Combine all the other ingredients in a large mixing bowl, including the cooled quinoa and the optional ingredients if using, top with the dressing and toss well.
  • Serve salad immediately at room temperature or chilled, you can garnish with additional radish, cilantro, pomegranate or green onion if you want..
  • Store any leftover in an air tight container and keep in the fridge, use within 5 days.
Keyword quinoa, sea salt

Cooking Tips about Yummy Curried Quinoa Salad with Green Curry Tahini Dressing

Sesame-Turmeric Roasted Cauliflower Quinoa Salad with Creamy Tahini  Dressing — Local Haven

  • Quinoa Cooking: Rinse your quinoa thoroughly to remove any bitter-tasting saponins. Cook it in a ratio of 1 part quinoa to 2 parts water or broth for added flavor until the quinoa is fluffy and the liquid is absorbed.
  • Curry Flavor Incorporation: To make it ‘curried,’ you could toast some curry spices like turmeric, cumin, coriander, and a pinch of cayenne pepper in a pan before adding to the cooking quinoa, infusing it with aromatic flavors.
  • Green Curry Tahini Dressing: Blend tahini paste with green curry paste, lime juice, garlic, a sweetener such as maple syrup or honey, and enough water to achieve a pourable consistency. Adjust seasoning with salt to taste.
  • Salad Components: Add an assortment of chopped veggies like bell peppers, cucumbers, carrots, and raisins into the cooled quinoa for a mix of textures and flavors.
  • Herbs and Extras: Fresh cilantro or basil could complement the curry theme. Introduce some roasted nuts or seeds for a crunchy contrast.
  • Chilling the Salad: Place the salad in the refrigerator before serving to allow the flavors to meld together and to provide a refreshing dish.
  • Protein Addition: For extra protein, consider adding chickpeas or cooked lentils, which pair well with curry flavors.
  • Serving Suggestions: Serve this as a light yet fulfilling main, a side dish, or even tucked inside lettuce wraps for a fun handheld option.
  • Plating: Garnish with a sprinkle of sesame seeds and fresh herbs before serving to enhance visual appeal and add a pop of freshness.
  • Make Ahead: You can prepare the quinoa and dressing ahead of time and store them separately. Mix them together with the rest of the ingredients when ready to serve to ensure the salad remains crisp.

Serving suggestions about Yummy Curried Quinoa Salad with Green Curry Tahini Dressing

Curry Roasted Cauliflower Sweet Potato Salad | Ambitious Kitchen

  • Bowls: Serve in individual bowls over a bed of mixed greens like spinach or arugula to add freshness and crunch.
  • Accompaniments: Provide a variety of toppings on the side for texture and flavor contrast. Think sliced avocado, chopped nuts (like cashews or almonds), fresh herbs (cilantro or mint would be particularly nice), and perhaps some diced mango for a touch of sweetness.
  • Proteins: To make the salad more filling, consider adding grilled chicken or tofu that’s been marinated in a similar green curry mixture.
  • Colorful vegetables: Mix in an array of vegetables such as red bell pepper, carrot ribbons, or lightly steamed broccoli to give the salad more vibrancy and a nutrient boost.
  • Sides: For a fuller meal, serve the quinoa salad alongside other dishes such as warm flatbreads, crispy roasted chickpeas, or vegetable spring rolls.
  • Wrap or Pita: Use the salad as a filling for a wrap or pita pocket, adding in some fresh lettuce and extra dressing for moisture and flavor.
  • Buffet-style presentation: At a gathering, offer the salad as part of a larger buffet. Lay out the dressing, salad components, and various add-ins separately so guests can build their own plate according to their taste preferences.
  • Temperature: This salad can be served cold or at room temperature. If serving it cold, consider making the quinoa ahead of time and chilling it before assembling the salad to keep the flavors refreshed and the dressing vibrant.

Top 5 FAQs about Yummy Curried Quinoa Salad with Green Curry Tahini Dressing

Curried Roasted Cauliflower Bowl + Tahini Sauce - My Food Story

  • What are the health benefits of eating curried quinoa salad with green curry tahini dressing?

Quinoa is a pseudocereal known for its nutritional benefits, including high protein content with all nine essential amino acids, fiber, and various vitamins and minerals. It is also gluten-free, making it an excellent choice for those with celiac disease or a gluten intolerance. The spices used in curry, such as turmeric, may have anti-inflammatory properties. Tahini, made from sesame seeds, is high in healthy fats, protein, fiber, and antioxidants. The vegetables typically included in the salad add additional vitamins, minerals, and fiber, making the dish a well-rounded, nutrient-dense option.

  • Can I make this salad if I am on a plant-based diet?

Yes, curried quinoa salad with green curry tahini dressing can be easily adapted for a plant-based diet. Quinoa and tahini are plant-based foods, and you can ensure that the other components, such as the curry powder or paste and any additional add-ins, are free from animal products. Just be certain that the green curry paste does not contain fish sauce or shrimp paste, which are common ingredients in many Thai curry pastes.

  • How do I cook quinoa for the salad perfectly?

To cook quinoa perfectly for salad, you should rinse the quinoa in cold water to remove its natural coating called saponin, which can give it a bitter taste. After rinsing, you can cook it in a 1:2 ratio of quinoa to liquid (water or broth) until the liquid is absorbed and the quinoa is fluffy, about 15-20 minutes. Let it cool before adding it to the salad to prevent wilting the greens or making the dressing runny.

  • What variations can I make to this salad to cater to different dietary restrictions or preferences?

You can modify this salad to suit various diets and preferences. For a lower-calorie version, you may use less tahini in the dressing. For those with nut allergies, ensure that no cross-contamination occurs with ingredients used. To cater to a ketogenic diet, you could reduce the quinoa proportion and increase the number of low-carb vegetables. Also, to accommodate different taste preferences, you can adjust the level of spices or the type of vegetables used.

  • How long can I store this salad, and does it keep well as leftovers?

The curried quinoa salad will generally keep in the refrigerator for up to five days when stored in an airtight container. It’s worth noting that the dressing may be absorbed into the quinoa over time, which can impact the texture and may require you to add a little more dressing before serving leftovers. If possible, store the dressing separately and add it to individual portions right before eating to maintain the best texture and flavor.

In conclusion, the Yummy Curried Quinoa Salad with Green Curry Tahini Dressing is a culinary gem that artfully combines the rich and aromatic flavors of curry with the healthful, nutty essence of quinoa, all tied together by an exotic and creamy green curry tahini dressing. This salad captures the essence of nutritious eating without compromising on delicious, bold tastes, making it a standout dish for various dining occasions.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating