This low-key curried quinoa lunch salad lives up to its name! It’s so easy to make, and it’s also a tasty, nutritious vegan lunch option. Whip it together midday or add it to your weekly meal prep routine.
This low-key curried quinoa lunch salad isn’t new. It’s an amalgam of different curried quinoa recipes I’ve played around with over the years, some hot and some cold, some more elaborate than others, and all employing a random mixture of ingredients that I happen to have at home.
I’m posting it for the first time because:
In spite of how much I enjoy it, I can’t think of a recipe I’d encourage you more to modify based on what you have. The veggies in this salad—broccoli, peas, jarred, roasted red bell peppers, and carrots—are ones that I nearly always have at home. Corn, cauliflower, cucumbers, and a ton of other vegetables would work beautifully, too. So would a different type of dried fruit, or the addition of nuts or seeds.
The recipe serves a crowd (six comfortable portions), and I’ll cut it in half if I’m only in the mood for 3 days of leftovers. This week has left me feeling drained, and it’s been a relief to have six portions of a dish I really love, which I’ve been making for years for a reason. It’s nice to share it, finally.
The salad is very refreshing on its own, but it’s also nice piled over fresh greens and other cool vegetables, like sliced cucumber or shredded green or purple cabbage. That’s how I’ve been enjoying it this week, sometimes with a drizzle of olive oil or lime juice or a dressing that’s sitting in my fridge and waiting to be used up.
I’m wishing you all a lovely Labor Day weekend, whether it’s a long one for you or not. I’ll be back for weekend reads on Sunday or Monday, depending on how things go as I continue to get ready for my DI to start next week. Till then, happy Friday!