Quinoa has to be one of my go-to grains with brown rice a close second. I always keep a large bag from Costco in my pantry for whenever I get a craving for quinoa, which happens more than you think. Since quinoa cooks relatively fast, I like to always have some on hand to make quick and easy lunches. Lately I cannot get enough of grain-based salads and quinoa makes a perfect base for a salad. This Curry Quinoa Chickpea Salad makes a light and healthy lunch option and I think you are really going to enjoy it!
To start the salad, we first cook the quinoa until it is light and fluffy. When I first made the salad, I only used 1 cup of dried quinoa and I didn't think it was quite enough for the dressing. It was too oily for my taste so I upped the dried quinoa to 1 ½ cups and it is the perfect amount. To achieve light and fluffy quinoa, I simply add the rinsed and drained quinoa to a pot and add the water. Bring to a boil, then reduce to low and cover. You want to cook the quinoa until all of the liquid has been absorb, 15-20 minutes. I like to turn off the heat and let the quinoa set for 3-5 minutes.
While the quinoa is cooking, prep the dressing and veggies. The dressing is so easy you are going to love it! It starts with unsweetened non-dairy yogurt; I like to use So Delicious. Extra Virgin Olive Oil is added in to the mix along with curry powder, turmeric, salt and pepper. Now, this salad dressing isn't spicy at all since we are only using 1 teaspoon of curry powder. You just get a hint of curry with the salad and it isn't overpowering at all. If you want a more pronounced curry flavor, you can always add ½ teaspoon more or to taste.
In this dressing I used my new favorite extra virgin olive oil from California Olive Ranch, Arbequina Extra Virgin Olive Oil
After the quinoa is done cooking add it directly into the dressing, making sure to coat all the quinoa. Adding the quinoa while it is still warm helps it absorb all flavors of the dressing.
For the Curry Quinoa Chickpea Salad add-ins, I like to use chickpeas because they add protein and make this salad a little more filling. I also like to add in my favorite Michigan Dried Cherries
If you make this recipe, let us know by tagging us on Instagram #thymeandlove! We'd love to see your creations!
Curry Quinoa Chickpea Salad
Light and healthy grain based quinoa salad. A curry based dressing coats the warm quinoa and chickpeas are added for added protein. This salad can be served warm, room temperature or even cold! Naturally Vegan + Gluten-free!
Ingredients
- 1 ½ Cups Dried Quinoa, rinsed and drained
- 3 Cups Water
- ¼ Cup Unsweetened Non-Dairy Yogurt
- ¼ Cup Extra Virgin Olive Oil
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Curry Powder
- ¼ teaspoon Turmeric
- ¾ Tsp-1 teaspoon Salt, or to taste
- ¼ teaspoon Black Pepper, or more to taste
- 1 15 Ounce Can Chickpeas, rinsed and drained
- ½ Cup Carrots, diced small
- ½ Cup Dried Cherries
- ¼ Cup Slivered Almonds
- ¼ Cup Red Onion, finely diced
- 2 Green Onions, white and green parts, sliced
- ½ Cup Freshly Parsley, chopped
Instructions
- In a medium saucepan, add the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling lower heat to low and cover. Cook until all the liquid has been absorbed, about 15-20 minutes. Once cooked, turn off heat and let sit for 3-5 minutes. Then fluff with a fork.
- Meanwhile, prepare the dressing while the quinoa is cooking. In a large mixing bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper to taste.
- Once the quinoa is done, add it to the dressing and mix together, making sure to coat all of the quinoa with the dressing.
- Add the chickpeas, carrots, dried cherries, almonds, red onion, green onions, and parsley. Mix all the ingredients together. Taste and adjust seasonings.
- The salad can be served warmed, at room temperature or as a cold salad.
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