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Curried Quinoa Salad

Serves 6
Time 30 min
The creamy curry dressing in this salad doubles as an interesting dip or spread for any occasion; the recipe makes extra, so you’ll have some on hand. Juicy pineapple and crunchy red peppers offer a sweet contrast to the warm spices.
Ingredients
  • Salad
  • 1 cup rainbow or red quinoa
  • 1 cup diced pineapple
  • 1 red bell pepper, diced
  • 1/4 cup chopped cashews, toasted
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • Dressing
  • 1/4 cup dried apricots (about 6)
  • 1/2 (14-ounce) package extra-firm tofu drained and cubed
  • Zest and juice of 2 limes
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • cayenne pepper
  • 2 teaspoons grated fresh ginger (about a 2-inch piece)
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Method

Place quinoa in a small pot and cover with an inch of water.

Cover, bring to a boil and then reduce to a simmer. Cook until tender, 15 to 20 minutes.

Drain off any excess liquid, return to the pot and keep covered until other ingredients are ready.

Meanwhile, to make the dressing, soak apricots in 1/4 cup warm water until very soft, 15 to 20 minutes.

Place apricots and soaking liquid in a food processor or blender.

Add tofu, lime zest and juice, curry, cumin, coriander, turmeric, cayenne and ginger.

Purée until smooth, scraping down the sides of the blender as needed. Add warm water as needed to adjust consistency.

Combine cooked quinoa, pineapple, bell pepper, cashews, cilantro and 1/2 cup of the curry dressing.

Toss well to combine. Top with cilantro and serve. Refrigerate remaining dressing in an airtight container for up to 3 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Salad
  • 1 cup rainbow or red quinoa
  • 1 cup diced pineapple
  • 1 red bell pepper, diced
  • 1/4 cup chopped cashews, toasted
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • Dressing
  • 1/4 cup dried apricots (about 6)
  • 1/2 (14-ounce) package extra-firm tofu drained and cubed
  • Zest and juice of 2 limes
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • cayenne pepper
  • 2 teaspoons grated fresh ginger (about a 2-inch piece)
Shop with Prime

Exclusively for Prime members in select ZIP codes.