Curried Quinoa Salad
Prep time
Cook time
Total time
Serves: 12
  • ½ cup red Quinoa
  • ½ cup white Quinoa
  • 1 red onion finely diced
  • ½ cup sultanas or raisins
  • ½ cup dried cranberries (craisins)
  • ½ cup dried blueberries
  • 1 cup roasted unsalted peanuts (save ¼ cup for garnish)
  • ½ red capsicum (sweet red pepper)
  • ½ green capsicum (green pepper)
  • ½ yellow capsicum (sweet yellow pepper)
  • ½ cup chopped parsley
  • ½ cup chopped coriander (cilantro)
  • ½ cup chopped celery
  • 1 cup peas (fresh or frozen-thawed)
  • 1 heaps tsp ground coriander
  • ¼ tsp ground cinnamon or cassia bark
  • 1 tsp ground cumin
  • 1 fresh red chilli finely diced
  • 1 tsp finely grated fresh ginger
  • 3 tbsp good olive oil
  • 3 tbsp white balsamic vinegar
  • Picked fresh coriander leaves for garnish
  1. Rinse quinoa grains in cold water and drain using a fine mesh strainer
  2. Cook quinoa in a pan of boiling water approx 9-10 minutes til grains are soft
  3. Drain well through a fine sieve
  4. Combine ground coriander, ground cumin, cassia or cinnamon, chilli, ginger and
  5. Add to oil and vinegar in a bowl to make the dressing and set aside to combine flavors
  6. Combine all other ingredients
  7. Fold dressing through
  8. Pile high on serving platter
  9. Garnish with peanuts and coriander leaves
This salad will keep up to 4 days in the fridge if you leave out the peanuts and dressing and add those just before serving. It's a great side for a steak or lamb chops.
Recipe by Orgasmic Chef at