Curry-spiced quinoa salad with cranberries, almonds and peppers
Delight your taste buds with this vibrant Curry-Spiced Quinoa Salad featuring a mix of quinoa, crunchy almonds, sweet cranberries, and colorful peppers. Perfectly seasoned with curry powder, coriander leaves, and lime juice, this nutritious and delicious salad is an ideal choice for a refreshing lunch or a healthy side dish.
- 16 May 2024
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 13 Ingredients
Prepare to embark on a culinary journey with our Curry-Spiced Quinoa Salad, a delightful fusion of vibrant vegetables, crunchy almonds, and sweet cranberries, all kissed by aromatic curry spices. This nutritious salad is both hearty and refreshing, perfect for a light lunch or a side dish at dinner. Let’s bring harmony to your taste buds with every bite!
Ingredients:
Instructions:
- While the quinoa is cooking, dice the red pepper and yellow or green pepper into small pieces.
- Finely chop the red onion.
- Shred the carrots if they are not already shredded.
- Chop the almonds into smaller pieces for added crunch.
- In a large mixing bowl, combine the cooked and cooled quinoa, diced red pepper, diced yellow or green pepper, finely chopped red onion, shredded carrots, dried cranberries, and chopped almonds.
- Add 1.5 teaspoons of curry powder and 1 teaspoon of chopped fresh coriander leaves to the salad.
- Drizzle 1 tablespoon of lime juice over the mixture.
- Season with a dash of salt and a dash of black pepper to taste.
- Toss all the ingredients together until everything is evenly coated with the seasonings.
- Taste and adjust the seasoning if needed.
- Serve the salad immediately, or refrigerate it for at least an hour to allow the flavors to meld together. This salad can be served chilled or at room temperature.
- If desired, garnish with additional fresh coriander leaves for a burst of color and flavor before serving.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Toast the almonds lightly in a dry skillet over medium heat until golden brown to enhance their flavor.
- Let the quinoa cool before mixing it with the other ingredients to prevent the vegetables from becoming too soft.
- If you prefer a more intense curry flavor, you can adjust the amount of curry powder according to your taste.
- Add a drizzle of olive oil for added richness and a touch of creaminess.
Your Curry-Spiced Quinoa Salad is now ready to serve! The medley of textures and flavors - from the nutty quinoa and spicy curry to the tart cranberries and crunchy almonds - makes this dish incredibly satisfying. Whether you’re enjoying it as a main course or a side, this salad promises to be a crowd-pleaser. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 4.48g | 3% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.44g | 12% |
| Sugar 11g | 11% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.49g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 20mg | 4% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.87mg | 5% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 26% |
| Vitamin E 3.08mg | 21% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 290mg | 8% |
| Selenium, Se 1.82ug | 3% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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