Fresh, Light & Creamy Curry-Dijon Quinoa Salad

Recipe by Katie Mae
Makes 4 servings | Ready in 25 minutes | Stores 4 days in fridge


See how Katie Mae makes this Curry-Dijon Quinoa Salad

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    3½ cups cooked quinoa (about 1 cup uncooked)
    1 cup water
    ¼–½ cup cashews
    1½ tablespoons Dijon or stoneground mustard
    1½ tablespoons apple cider vinegar
    1 tablespoon curry powder, or more to taste
    ½ tablespoon garlic granules
    2 dates, pitted (or 4 oz apple)
    1 apple (about 6 oz)
    ¼ cup red onion, diced (about 3 oz)
    4 cups spinach, diced (about 3 oz)
    1 lemon, juiced

Curry-Dijon Quinoa Salad 2


  1. In a blender, add water, cashews, Dijon, apple cider vinegar, curry powder, garlic granules, and dates. Blend until smooth and creamy.
  2. In a large bowl add the apple, onion, spinach, and cooked quinoa. Gently fold the curry sauce it into the dry ingredients.
  3. Squeeze lemon over top the salad and gently mix the salad once more. Serve at room temperature or chill in the fridge and enjoy later.

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