Quinoa Salad With a Curried Balsamic Dressing
Prep time
Cook time
Total time
This is a sweet and lightly spicy salad that's a real favourite at our house.
Recipe type: Salad
Cuisine: Australian
Serves: 8
  • 1 cup Quinoa
  • 1 red onion finely diced
  • ½ cup sultanas
  • ½ cup dried cranberries (craisins)
  • ¼ cup dried blueberries
  • 1 cup roasted peanuts (save ¼ cup for garnish)
  • 1 red capsicum finely diced
  • 1 green capsicum finely diced
  • ½ cup chopped parsley
  • ½ cup chopped coriander
  • ½ cup chopped celery
  • 1 cup peas (fresh or frozen-thawed)
Curried Balsamic Dressing
  • 1 heaping teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 fresh red chilli finely diced
  • 1 teaspoon finely grated fresh ginger
  • 3 tablespoons good olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon brown sugar if you want it sweeter (optional)
  • Fresh coriander leaves and a few peanuts 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 and set aside to cool while you make the dressing.
Curried Balsamic Dressing
  1. Combine coriander, cumin, cinnamon, chilli, ginger and garlic
  2. Add to oil and vinegar in a bowl to make the dressing and set aside
Finish the Salad
  1. Combine all other ingredients
  2. Fold dressing through
  3. Pile high on serving platter
  4. Garnish with peanuts and coriander leaves and serve immediately.
This salad will keep for 4 days covered in the refrigerator if you leave out the dressing, dried fruit and peanuts and add them at the time of serving. Seriously, it keeps that well.
Recipe by Orgasmic Chef at https://orgasmicchef.com/salads/quinoa-salad-with-a-curried-balsamic-dressing/