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+ servings

Low-Key Curried Quinoa Lunch Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 6 servings


  • 1 cup dry quinoa rinsed through a fine sieve
  • 1 cup fresh or frozen green peas blanched
  • 1 1/2 cups bite-sized broccoli florets steamed or boiled till tender, then drained
  • 3/4 cup chopped roasted red bell pepper (jarred or homemade; about 3 peppers)
  • 1 cup grated carrot
  • 1 1/2 cups cooked chickpeas 1 can, drained and rinsed
  • 1/2 cup raisins
  • 1/2 cup chopped green onion tops
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon fine salt
  • 1-2 teaspoons maple syrup or agave optional, to taste
  • 1/4 teaspoon freshly ground black pepper


  • Combine the quinoa with 2 cups water in a medium sized saucepan. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 13 minutes. Remove the quinoa from heat, fluff with a fork, re-cover, and allow it to rest for 20 minutes, or until warm but not still piping hot.
  • Combine the quinoa in a large mixing bowl with the peas, broccoli, roasted bell pepper, carrot, chickpeas, raisins, and green onion.
  • Whisk together the oil, vinegar, curry, turmeric, salt, maple syrup or agave, and black pepper. Pour the dressing over the salad and mix well. Taste; adjust salt, vinegar, and pepper to taste. Serve!