Curried Quinoa Salad
- Salad
- 1 cup rainbow or red quinoa
- 1 cup diced pineapple
- 1 red bell pepper, diced
- 1/4 cup chopped cashews, toasted
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- Dressing
- 1/4 cup dried apricots (about 6)
- 1/2 (14-ounce) package extra-firm tofu drained and cubed
- Zest and juice of 2 limes
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- cayenne pepper
- 2 teaspoons grated fresh ginger (about a 2-inch piece)
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.
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- Salad
- 1 cup rainbow or red quinoa
- 1 cup diced pineapple
- 1 red bell pepper, diced
- 1/4 cup chopped cashews, toasted
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- Dressing
- 1/4 cup dried apricots (about 6)
- 1/2 (14-ounce) package extra-firm tofu drained and cubed
- Zest and juice of 2 limes
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- cayenne pepper
- 2 teaspoons grated fresh ginger (about a 2-inch piece)