The creamy curry dressing in this salad doubles as an interesting dip or spread for any occasion; the recipe makes extra, so you’ll have some on hand. Juicy pineapple and crunchy red peppers offer a sweet contrast to the warm spices.
Special Diets:
Ingredients
Method
Place quinoa in a small pot and cover with an inch of water.
Cover, bring to a boil and then reduce to a simmer. Cook until tender, 15 to 20 minutes.
Drain off any excess liquid, return to the pot and keep covered until other ingredients are ready.
Meanwhile, to make the dressing, soak apricots in 1/4 cup warm water until very soft, 15 to 20 minutes.
Place apricots and soaking liquid in a food processor or blender.
Add tofu, lime zest and juice, curry, cumin, coriander, turmeric, cayenne and ginger.
Purée until smooth, scraping down the sides of the blender as needed. Add warm water as needed to adjust consistency.
Combine cooked quinoa, pineapple, bell pepper, cashews, cilantro and 1/2 cup of the curry dressing.
Toss well to combine. Top with cilantro and serve. Refrigerate remaining dressing in an airtight container for up to 3 days.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.