Fresh, Light & Creamy Curry-Dijon Quinoa Salad
Curry-Dijon Quinoa Salad
By Chef Katie Mae
Makes 4 servings | Ready in 25 minutes | Stores 4 days in fridge
INGREDIENTS
- 3½ cups cooked quinoa (about 1 cup uncooked)
- 1 cup water
- ¼–½ cup cashews
- 1½ tablespoons Dijon or stoneground mustard
- 1½ tablespoons apple cider vinegar
- 1 tablespoon curry powder, or more to taste
- ½ tablespoon garlic granules
- 2 dates, pitted (or 4 oz apple)
- 1 apple (about 6 oz)
- ¼ cup red onion, diced (about 3 oz)
- 4 cups spinach, diced (about 3 oz)
- 1 lemon, juiced
DIRECTIONS
- In a blender, add water, cashews, Dijon, apple cider vinegar, curry powder, garlic granules, and dates. Blend until smooth and creamy.
- In a large bowl add the apple, onion, spinach, and cooked quinoa. Gently fold the curry sauce it into the dry ingredients.
- Squeeze lemon over top the salad and gently mix the salad once more. Serve at room temperature or chill in the fridge and enjoy later.
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