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Crunchy Curry Quinoa Salad

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This Crunchy Curry Quinoa Salad makes a perfect lunch, dinner side, or vibrant addition to any brunch table.
Servings 6 -8 as a side; 3-4 as a main dish


  • 2 cups quinoa
  • 2 tablespoons mild curry powder
  • 1 teaspoon salt
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • 1 lemon zested and juiced
  • 2 small cloves garlic minced
  • 1 English cucumber diced (about 2 cups)
  • 2 small green apple diced (about 2 cups)
  • 2 red bell peppers diced (about 2 cups)
  • ¼ cup packed basil leaves thinly sliced
  • ¼-½ cup roasted and salted sunflower or pumpkin seeds for serving


  • Rinse the quinoa. Combine rinsed quinoa with the curry powder, salt, and 4 cups cold water in a large pot. Cover, bring to a boil, then reduce heat to low and simmer, covered, for 18 minutes. Turn the heat off and let sit, covered, an additional 5 minutes.
  • In a large bowl make the dressing by combining the olive oil, vinegar, salt, lemon juice and zest, and garlic, whisking until well combined.
  • To the dressing add the diced cucumber, apple, and peppers. Add the warm quinoa and stir until well combined. The mixture will be on the wet side. Let sit at least an hour for the dressing to absorb and flavors to develop.
  • Stir in the basil, then cover and chill for, or serve with a sprinkling of sunflower or pumpkin seeds.