A delicious quinoa and vegetable salad with green curry tahini dressing! Just 10 ingredients, fresh, healthy and so filling!



  • 1 cup quinoa (well rinsed and drained)
  • 1 Pinch Sea salt< / li>
  • 1 TL Curry powder
  • 1 3/4 cups water



  • 1 large pepper (diced)
  • 3 whole radish < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">( thinly sliced)
  • 1 cup chopped fresh coriander
  • 1/2 cup pomegranate seeds ( optional)
  • 4 stalks spring onion, thinly sliced< /span> ( optional)
  • 2 soup Nuts or seeds of your choice (e.g. hemp seeds or roasted cashew nuts) (optional)
  • Fresh chopped coriander (optional< /em>)


  • In a small saucepan, add the quinoa and toast Heat over medium heat for 2 minutes, stirring occasionally and being careful not to burn. Then add salt, curry powder and water and bring to the boil.
  • After cooking, reduce the heat to low, cover, and simmer 20 minutes or until all water is absorbed. Remove from heat, uncovered, and allow to cool – at least 15 minutes.
  • Meanwhile, prepare the dressing by adding curry paste, Tahini, lemon juice, maple syrup, salt, pepper and oil (optional) and mix together with a whisk. Then add water to dilute until you have a pourable dressing.
  • Flavour and season as needed. Adjust the spices as needed, add more maple syrup for sweetness, lemon for tartness, salt for salty flavor, or curry paste for intense curry flavor.
  • Add all ingredients (usually chilled quinoa) to a mixing bowl and garnish with dressing. Then mix and serve. Enjoy at room temperature or chilled. Garnish with additional pomegranate, radish, spring onion, or cilantro (optional).
  • Store leftovers, covered, in the refrigerator for up to 3 days. The dressing has a shelf life of 5 days.
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