I have to say, I am such a party animal. It’s 9pm at my end, on a Saturday night, and I’m talking to you about quinoa salads and how to make your own curry dressing from scratch. Party on! Who’s coming?
How do I love quinoa? Let me count the ways. I love it in my breakfast porridge or smoothie, I love it in my cookies, I love it in my bread, I love it in my soups, salads and stews, and I love it in my desserts too. I love it’s chewy texture, I love it’s nutty flavor, how simple it is to cook and how simply versatile it is in the kitchen.
This salad is pretty amazing, mostly due to the quinoa in it, but also because of all the other goodness. The crunchy carrots, the bitter lemon kale, all the flavorsome herbs and the dressing. Oh, the dressing!
So let’s get making!
Curry quinoa salad
- 4 cups uncooked quinoa
- 4 medium carrots
- 4 large kale leaves + 4 TBSP lemon juice
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 2 cm piece of turmeric or another 1 tsp turmeric powder
- 100g cold pressed olive oil
- 40g tahini
- 50g raw apple cider vinegar
- 2 tbsp coconut sugar
- 1 tsp freshly cracked black pepper
- 1 tbsp cumin seeds
- 2 tbsp water
- Rinse your quinoa well and add it to a rice cooker with water required up to lever 4 – cook it as you would white rice. Alternatively, add the quinoa to a medium pot with 8 cups of water. Bring to a boil, then lower the heat and simmer on low heat until the quinoa absorbs all the water.
- While quinoa is cooking, tear the kale leaves into smaller pieces. Discard the stems and add the leaves to a large bowl with the lemon juice. Massage for 30 seconds.
- Slice the carrots in thin round slices – a food processor or mandolin works best for this. Add the carrots to the kale.
- Add the dressing ingredients (ginger, turmeric, olive oil, tahini, acv, coconut sugar, pepper, cumin and water) to a blender and blitz until you get a smooth, creamy sauce. Taste and adjust seasoning if needed.
- Add the dressing to the kale mix, scoop the quinoa in as well once cooked and toss everything to thoroughly coat.
- I love to serve this salad with some fresh spring rolls (you can find few recipes here), a bit of tahini mayo or cashew cheese (you can find some inspo here), pumpkin seeds and sprouts.