Curried Quinoa Salad

Here is a light and flavorful spring salad that is loaded with crunchy veggies, protein packed quinoa, Greek yogurt, and gently spiced with curry and lime!

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Salad Ingredients:

1 1/2 cups quinoa, cooked

1/2 lb broccoli florets, steamed

1/4 cup toasted almonds, coarsely chopped

2 large celery stalks, diced

1 apple, cored and diced (tossed in 1 tbsp fresh lemon or lime juice)

1/4 cup raisins

1/4 cup cilantro, chopped

2 green onions, chopped

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1/2 cup unsweetened Greek yogurt

Juice from half a small lemon or lime

1 tsp Dijon mustard

2 tsp curry powder

pinch of cayenne

3 Tbsp olive oil

salt and pepper to taste

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1. Steam broccoli, and toast and chop almonds. Cook quinoa according to package directions. I cooked mine in the rice cooker, one cup of quinoa to two cups water or broth for about 20 minutes. Let everything chill.

2. Combine all salad ingredients.

3. In a separate bowl whisk together all dressing ingredients.

4. Toss the salad and dressing together.


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This keeps well for a few days in the fridge, and is particularly crisp and refreshing if chilled in the fridge for a few hours prior to serving!

Anne McCranie is a Portland, Oregon based personal trainer and Licensed Massage Therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice. Do you have a favorite recipe to share? Email Anne or post a comment below.