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
- 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
- In a blender, add water, cashews, Dijon, apple cider vinegar, curry powder, garlic granules, and dates. Blend until smooth and creamy.
- In a large bowl add the apple, onion, spinach, and cooked quinoa. Gently fold the curry sauce it into the dry ingredients.
- 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.