Quinoa Salad with Curry Vinaigrette
Yield: 6 servings
This easy quinoa salad is loaded with bright, fresh garden vegetables and sweet corn, topped with a warming homemade curry vinaigrette.
Ingredients
FOR THE SWEET CURRY VINAIGRETTE:
- ⅓ Cup Honey
- ⅓ Cup Extra Virgin Olive Oil
- 2 Tablespoon Balsamic Vinegar
- 2 Tablespoon Grated Yellow Onion
- 2 cloves Garlic Minced
- 2 teaspoon White Wine Worcestershire Sauce
- 1 teaspoon Curry Powder
- ¼ teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
FOR THE QUINOA SALAD:
- 1 Cup Quinoa Cooked According To Package Directions, Drained And Cooled
- 2 Large Carrots Peeled And Sliced Thinly Into Coins
- 2 ears Raw Sweet Corn Kernels Cut
- 1 Cup Halved Grape Tomatoes
- 1 English Cucumber Halved Lengthwise And Then Cut Into ¼-inch Slices
- 1 Large Yellow Squash Halved Lengthwise And Then Cut Into ¼-inch Slices
- 1 Large Red Bell Pepper Chopped
- 1 teaspoon Minced Fresh Thyme Leaves
Instructions
- For the sweet curry vinaigrette: In a small bowl, whisk together all vinaigrette ingredients. Set aside.
- For the quinoa salad: In a large bowl, stir together the quinoa and sweet curry vinaigrette until incorporated. Fold in the carrots, sweet corn kernels, tomatoes, cucumber, squash, red bell pepper, and thyme. Add kosher salt and freshly ground black pepper, to taste.
Nutrition Information:
Serving: 1 Calories: 324kcal Carbohydrates: 41g Protein: 9g Fat: 15g Saturated Fat: 2g Polyunsaturated Fat: 13g Cholesterol: 12mg Sodium: 154mg Fiber: 4g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.