Delicious and Nutritious: Curried Quinoa Salad Recipe
I invite you to try my recipe for Curried Quinoa and Edamame Salad! This flavorful and healthy gluten-free salad is perfect for a light lunch or as a side dish for dinner. It’s vegan, protein-rich, and packed with crunchy veggies like carrots and celery, along with shelled edamame beans.
As a home chef who loves to throw parties, I have created this salad recipe that is versatile enough to accompany any meal. With the subtle curry flavor and the freshness of lime juice, it will quickly become your new favorite salad recipe.
This salad is easy to make and perfect for meal prep. You can enjoy it throughout the week or serve it at a party as a colorful rainbow quinoa salad that goes well with any dish.
Let’s dive into the recipe and learn how to make this tasty curried quinoa and edamame salad – your taste buds will thank you!
Why You’ll Love This Recipe
This curried quinoa and edamame salad is the perfect dish for anyone looking for a nutritious and gluten-free meal. Whether you’re a vegan, vegetarian, or just someone who loves delicious food, this salad will become your new favorite.
One of the reasons why you’ll love this recipe is its subtle curry flavor that’s simply irresistible. The curry powder gives the salad a unique and exciting taste that’s not too overwhelming, but flavorful enough to satisfy your taste buds. Plus, with crunchy veggies like celery and carrot combined with raisins and shelled edamame beans, every bite is an explosion of texture in your mouth.
This salad is particularly rich in protein thanks to the quinoa and edamame which makes it a perfect choice for those who are aiming to eat healthy. Quinoa is known for its high protein content, while edamame beans are full of fiber and antioxidants which helps boost your immunity.
And because we care about ensuring that everyone can enjoy it regardless of preference or dietary restriction, we used only vegan and gluten-free ingredients so that everyone can try it at any time.
Lastly, this salad is incredibly easy to make! With minimal preparation time, all you need to do is cook the quinoa and combine all its ingredients in one big bowl then add curry dressing made from Red Curry paste, Lime juice, Olive oil, Soy sauce, Maple syrup to drizzle on top.
In summary, this curried quinoa edamame salad is a healthy yet delicious choice for lunch or dinner that won’t leave you feeling guilty about what you ate. So go ahead, try it out today and thank us later!
Here are the ingredients needed to make this delicious curried quinoa and edamame salad:
- 1 cup of quinoa, cooked and cooled
- 1 cup of shelled edamame
- 1 carrot, chopped
- 2 celery stalks, chopped
- 2 green onions, sliced thinly
- ⅓ cup of raisins
- ¼ cup of extra-virgin olive oil
- Juice of 1 lime
- 1 tablespoon of low-sodium soy sauce
- 1 tablespoon of pure maple syrup
- 1 teaspoon of red curry powder
- Toasted sesame seeds
All the ingredients are vegan and gluten-free, making it a perfect recipe for those with dietary requirements.
The Recipe How-To
Cook your quinoa to perfection
The first step to making this curried quinoa and edamame salad is cooking your quinoa perfectly. Rinse the quinoa in cold water until it runs clear. Then, combine 1 cup of quinoa with 2 cups of water and a pinch of salt in a saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan.
Let the quinoa cook for about 15-20 minutes or until all the water has been absorbed. Once cooked, fluff it up using a fork and transfer it to a bowl to cool while you prep other ingredients.
Prep your veggies
While the quinoa is cooking, prepare your veggies by finely dicing 1 medium carrot, 2 celery stalks, and 3 green onions. Set them aside.
Boil edamame beans
Boil some edamame beans for about 3-4 minutes until they are cooked through but still have a crunch factor. Once fully cooked, remove them from heat and place them under cold water.
Make Curry Dressing
Now it’s time to prepare your salad dressing! In a small mixing bowl, whisk together 4 Tbsp of olive oil, 1 Tbsp soy sauce, ½ lime juice, 2 Tbsp maple syrup, and 1 tsp red curry powder. Continue whisking until well-combined.
Combine It All Together
Once your quinoa is cooled, mix it together with prepped veggies, boiled edamame beans, a handful of raisins, some sesame seeds, and crushed peanuts for that extra crunch. Slowly add in your prepared curry dressing while stirring everything together without mixing too hard as you don’t want everything getting mashed up.
Lastly, garnish the salad with any additional sesame seeds or chopped peanuts on top before serving as this adds an effortless yet aesthetic touch to the dish, perfect for impressing guests at dinner or any party!
Substitutions and Variations
When it comes to cooking and recipe creation, I often find that it’s the variations and substitutions that really make a dish unique. That’s why I’m excited to offer some ideas for tweaking this curried quinoa and edamame salad recipe to fit your personal taste preferences or dietary restrictions.
First, let’s talk about swapping out ingredients. If you don’t have all of the spices listed in the recipe, don’t worry! You can still create a delicious salad with what’s on hand. Instead of curry powder, try using a blend of garam masala and cumin. If you’re not a fan of edamame or want to increase the protein content even more, swap them out for chickpeas or black beans. You can also use different types of crunchy veggies like chopped bell peppers or cauliflower instead of celery.
Those who are following a gluten-free diet will be happy to know that this salad is already naturally gluten-free – but there are still some ways to mix things up. Instead of quinoa, try using brown rice or wild rice. You can also experiment with different types of nuts and seeds as toppings: toasted sesame seeds, chopped peanuts, or sunflower seeds would all be delicious options.
If you’re looking for ways to make this salad even more decadent, consider adding some dried fruit like cranberries or apricots along with the raisins. And when it comes to the dressing, don’t be afraid to experiment! The tahini dressing suggested in the recipe is rich and savory with a subtle sweetness from the maple syrup; but if you prefer something spicier, try making a red curry dressing by adding a spoonful of red curry paste to the mix.
Whether you’re making substitutions out of necessity or creativity, don’t be afraid to get creative and make this curried quinoa and edamame salad your own. As they say, variety is the spice of life – and this salad is no exception!
Serving and Pairing
Once the curried quinoa and edamame salad is ready, it’s time to plate it up and decide what pairs best with the dish. This vibrant and colorful salad can act as a perfect side dish or as a light, yet filling main course that’s sure to satisfy your cravings.
When serving this salad as a main course, try pairing it with some crunchy garlic bread or toasted pita for an added crunch and texture. The subtle curry flavor in the salad balanced by the nutty flavors of quinoa and edamame makes this dish versatile enough to be served on its own or with protein-rich sides such as grilled chicken breast or tofu.
For those who love spice, consider topping the salad with some red chili flakes for an extra kick. The combination of the sweet raisins, fresh carrots and celery, along with the spiciness of the curry seasoning and chili flakes will surely excite your taste buds.
If you’d like to offer a more substantial meal, pair this salad with roasted sweet potato wedges or baked salmon fillets. The tangy citrus flavors of lime juice in the dressing complement seafood nicely while adding a refreshing taste to the dish.
When deciding on wine pairings, choose something crisp and light like a Sauvignon Blanc or a Pinot Grigio. These wines will cut through the creamy tahini dressing while enhancing both the herbal and grassy notes in the honey-curry dressing.
Overall, this curried quinoa and edamame salad is easy to pair with other dishes and drinks making it a versatile option for all meals.
Make-Ahead, Storing and Reheating
One of the great things about this curried quinoa and edamame salad is that it tastes just as good the next day, making it an excellent option for meal prep. You can easily make a big batch on Sunday and have lunch sorted for several days.
To make this salad ahead of time, simply prepare and cook the quinoa as instructed and let it cool completely before mixing with the remaining ingredients. Store it in an airtight container in the fridge for up to four days.
When you’re ready to eat, give the salad a quick stir and drizzle some fresh lime juice over it to refresh the flavors. This will also help take the edge off the curry powder if it’s become more pronounced over time.
For reheating, I recommend doing so gently to avoid drying out the edamame or other crunchy veggies. You can do this either by popping the salad in a microwave-safe dish and microwaving until heated through or warming it up in a skillet on medium heat, stirring occasionally.
Just remember that this recipe is best enjoyed at room temperature, so let it sit out of the fridge for a few minutes before tucking in if you’ve just reheated it!
Tips for Perfect Results
If you’re making the curried quinoa and edamame salad for the first time, you might feel a little bit intimidated by the recipe, but don’t worry! I’ve got some tips to help you achieve the perfect results:
1) Toast the quinoa before cooking it. To do this, heat a dry skillet over medium heat and add the quinoa. Toast it for a few minutes or until it becomes fragrant and lightly browned. This will give your quinoa a nutty taste and smell.
2) Make sure your quinoa is properly cooked. Undercooking or overcooking your quinoa will affect its texture and flavor. When cooked right, the grains should be fluffy, tender, and separate.
3) Drain and rinse the cooked quinoa in cold water to stop further cooking and remove any bitterness or saponins from the seeds.
4) Adjust seasonings to your liking by adding more curry powder, salt, or lime juice as needed.
5) Let the salad chill for at least an hour before serving to allow all the flavors to meld together.
6) Toss in some crunchy veggies like diced bell pepper, chopped celery or shredded carrot for texture.
7) Feel free to add protein-rich black beans or chickpeas for extra protein boost.
8) Garnish with sesame seeds or roughly chopped peanuts for some crunch and nuttiness.
By following these tips, you’ll get a perfectly balanced salad with subtle curry flavor, rich protein content, vibrant colors, and a variety of textures.
So, there you have it – my recipe for a delicious and nutritious Curried Quinoa and Edamame Salad! Packed with flavor, protein, and healthy goodness, this salad is perfect for meal prep, parties or as an easy weeknight dinner. Plus, with gluten-free and vegan ingredients, anyone can enjoy this dish.
With subtle curry flavoring, the natural sweetness of raisins and carrots, and the crunchiness of celery and edamame beans, this salad offers the perfect balance of flavors and textures. And with the added benefits of quinoa’s high protein content and edamame’s essential nutrients, this salad is not only tasty but also a healthy choice.
I encourage you to try out this recipe, experiment with substitutions or additions, and make it your own. You may find that it becomes your new favorite salad recipe. And don’t forget to pair it with a zesty dressing like my peanut dressing or tahini dressing to bring out its full flavor potential.
Thank you for reading my recipe article; I hope that you find it useful in your culinary adventures. Enjoy!
Curried Quinoa and Edamame Salad (Vegan and Gluten-Free) Recipe
- 1 cup quinoa
- 2 cups water
- 1 large carrot, quartered and sliced
- 1 teaspoon curry powder
- 3/4 cup frozen shelled edamame
- 2 stalks celery, sliced
- 1/2 cup raisins
- 1/2 cup green onion, sliced
- 4 tablespoons extra-virgin olive oil
- 1 lime, juiced
- 1 teaspoon salt
- In a medium sauce pan, place quinoa and water and bring to a boil.
- Reduce heat, add carrots and curry powder and cover.
- After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
- Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
- In a small bowl, mix olive oil, lime juice, salt and pepper.
- Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
- Infuse love and refrigerate for several hours or overnight.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!