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Sep 15

Curried Quinoa Salad with Coconut Yoghurt Dressing

Category, , DifficultyBeginner

This delicious recipe was created for G-Fresh by Laura from @_adelady and @pieces_of_me

Yields2 people
Prep Time10 minsCook Time25 minsTotal Time35 mins
Main ingredients
 1 tsp olive oil
 3/4 cup of uncooked white quinoa (rinsed and drained well)
 2 tsp G-Fresh Curry Powder (Mild)
 1/2 tsp vegetable stock powder
 1 tbsp G-Fresh Minced Garlic
 1/2 tsp G-Fresh Mustard Seeds (Yellow)
 2 large carrots (peeled and diced)
 1/2 cup corn kernels
 1/3 cup sultanas
 1/4 cup fresh coriander (chopped)
 2 tbsp flaked or silvered almonds (peanuts also another good option)
Dressing
 3-4 tbsp coconut yoghurt (natural)
 1 tbsp hulled tahini (paste)
 1 tbsp lemon juice
 Pinch of G-Fresh Pink Himalayan Salt (Fine)
1

Add oil to medium saucepan and put on high heat. Add quinoa, stirring regularly until most of the liquid has evaporated and become lightly toasted.

2

Add curry, garlic and stock powders, then cook for a further minute. Pour in 1 and 1/2 cups of water, carrot, corn, mustard seeds and sultanas. Bring to boil and then turn heat down to low and cover with a lid. Simmer for 15-20 minutes, until liquid has been all absorbed.

3

Whisk (blend) together all the ingredients for the dressing. Set aside.

4

After quinoa is cooked, use a fork to fluff up (to see if any remaining water is at the bottom of the pan). If there is still water at the bottom, continue to cook for another couple of minutes or until water has evaporated.

5

Serve in individual bowls and garnish with fresh coriander and nuts. Drizzle coconut yoghurt dressing to your liking.

Enjoy!

Ingredients

Main ingredients
 1 tsp olive oil
 3/4 cup of uncooked white quinoa (rinsed and drained well)
 2 tsp G-Fresh Curry Powder (Mild)
 1/2 tsp vegetable stock powder
 1 tbsp G-Fresh Minced Garlic
 1/2 tsp G-Fresh Mustard Seeds (Yellow)
 2 large carrots (peeled and diced)
 1/2 cup corn kernels
 1/3 cup sultanas
 1/4 cup fresh coriander (chopped)
 2 tbsp flaked or silvered almonds (peanuts also another good option)
Dressing
 3-4 tbsp coconut yoghurt (natural)
 1 tbsp hulled tahini (paste)
 1 tbsp lemon juice
 Pinch of G-Fresh Pink Himalayan Salt (Fine)

Directions

1

Add oil to medium saucepan and put on high heat. Add quinoa, stirring regularly until most of the liquid has evaporated and become lightly toasted.

2

Add curry, garlic and stock powders, then cook for a further minute. Pour in 1 and 1/2 cups of water, carrot, corn, mustard seeds and sultanas. Bring to boil and then turn heat down to low and cover with a lid. Simmer for 15-20 minutes, until liquid has been all absorbed.

3

Whisk (blend) together all the ingredients for the dressing. Set aside.

4

After quinoa is cooked, use a fork to fluff up (to see if any remaining water is at the bottom of the pan). If there is still water at the bottom, continue to cook for another couple of minutes or until water has evaporated.

5

Serve in individual bowls and garnish with fresh coriander and nuts. Drizzle coconut yoghurt dressing to your liking.

Curried Quinoa Salad with Coconut Yoghurt Dressing
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