This quick quinoa salad is made with crunchy cucumber, apple, bell pepper & chickpeas, along with curry powder to add an earthy flavor. Soaked in a homemade lemon-garlic dressing, this makes a perfect lunch, dinner side, or brunch!

Overhead shot of blue and white bowl on a white background filled with quinoa, chopped veggies, chickpeas, and basil.

5 star review

“This was fast, easy, and delicious! I really love your recipes! They all hit the mark every time! Anyone needing a lunch that leaves you feeling light and satisfied, this is a great choice.”

– Lex
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The Quinoa Salad You’ll Want for Lunch Everyday

The inspiration for this curried quinoa salad came from a beautiful baby shower brunch I attended in the Colorado mountains. Everything on the gorgeous brunch table was delicious, but I particularly loved the curry quinoa salad. It was bright, earthy, and packed with crunchy fresh fruits and veggies.

Afterwards I reached out to Maihaa from The School of Natural Cookery, who catered the shower, to see if she would share the recipe. She graciously responded with a list of ingredients and cooking method, which I adapted into a recipe to share with you here. As a side note, if you’re interested in learning more about The School of Natural Cookery you can check out their in-person and online training options here.

Since first testing this recipe, I’ve been enjoying it as a light protein-packed lunch in rotation with my quinoa veggie power bowls. It’s been such a time-saver to be able to make a big batch to have on hand in the fridge and to take on-the-go. If you’re a nurse, teacher, work in an office, or drive your kids all over the place during mealtimes, you’ll definitely want to add this to your weekday lunch arsenal!

Overhead shot of a big glass bowl on a white background filled with chopped apple, bell pepper, cucumber, chickpeas, lemon zest, basil, curry quinoa, and sunflower seeds.
Ingredients You’ll Need: quinoa, chickpeas, cucumber, apple, bell peppers, basil, sunflower seeds, garlic, olive oil, apple cider vinegar, lemon, curry powder, and salt.

Pro Tips for an Easy-Prep Lunch or Potluck Dish

  • Add Protein: While it’s filling on it’s own, you can always add hard boiled eggs, grilled chicken, or fish to make this a more substantial meal.
  • Make Ahead: This curry quinoa bowl can (and should) be made ahead of time, since it needs at least an hour to absorb the dressing.
  • Brunch Potluck Ideas: And since it’s best served at room temperature, it works wonderfully as part of a brunch spread, picnic, or potluck dish.
Overhead shot of blue and white bowl on a white background filled with quinoa, chopped veggies, chickpeas, and basil.
Overhead shot of blue and white bowl on a white background filled with quinoa, chopped veggies, chickpeas, and basil.
5 stars (9 ratings)

Quick Quinoa Salad (with Curry Dressing!)

by Robyn Conley Downs
Servings: 8 servings
Prep: 10 minutes
Cook: 20 minutes
Rest: 1 hour
Total: 1 hour 30 minutes
This quick quinoa salad is made with crunchy cucumber, apple, and bell pepper, along with curry powder to add an earthiness to the nutty quinoa & chickpeas. Soaked in a homemade lemon-garlic dressing, this makes a perfect lunch, dinner side, or brunch!
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Ingredients

  • 2 cups dry quinoa
  • 2 Tablespoons mild curry powder
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 teaspoons kosher salt, divided
  • 1 lemon, zested and juiced
  • 2 small cloves garlic, minced
  • 1 (15 ounce) can of chickpeas, drained and rinsed
  • 2 cups English cucumber, diced (from about 1 large)
  • 2 cups green apple, diced (from about 2 medium)
  • 2 cups red bell peppers, diced (from about 2 large)
  • ¼ cup packed basil leaves, thinly sliced
  • ⅓ cup roasted and salted sunflower seeds

Instructions 

  • Rinse the quinoa. Combine the rinsed quinoa with the curry powder, 1 teaspoon of the salt, and 4 cups of cold water in a large pot. Cover, bring to a boil, then reduce the heat to low and simmer, covered, for 18 minutes. Turn the heat off and let sit, covered, for an additional 5 minutes.
  • In a large bowl, make the dressing by combining the olive oil, apple cider vinegar, 1 teaspoon of salt, lemon juice, lemon zest, and garlic.
  • To the dressing, add the chickpeas, cucumber, apple, and bell peppers. Add the warm quinoa and stir until well combined. The mixture will be on the wet side. Let it sit at least an hour for the dressing to absorb and flavors to develop.
  • Stir in the basil and half of the sunflower seeds, then cover and chill for up to 3 days. When ready to serve, bring to room temperature and serve with the remaining sunflower seeds sprinkled on top.

Notes

  • Inspiration: Adapted from from The School of Natural Cookery.
  • Seeds: If you don’t have sunflower seeds, you can swap in pumpkin seeds.
  • Crunchy Texture: One reader suggested spreading the cooked the quinoa on a baking sheet for 15 minutes to cool down, so your fruit and veggies won’t lose any of their crunch – such a great tip! 
Course: Lunch, Side Dish
Cuisine: American

Nutrition Information:

Serving: 1 (of 8), Calories: 350kcal, Carbohydrates: 38g, Protein: 8g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Sodium: 298mg, Potassium: 478mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1277IU, Vitamin C: 58mg, Calcium: 47mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

 

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