Curried Quinoa Salad

This quinoa salad with a green curry tahini dressing a delicious lunch recipe. Made with only 10 ingredients, it's both healthy and satisfying. 




  • 4 tablespoons green curry paste
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon agave syrup
  • Salt and pepper to taste


  • 1 red bell pepper, diced
  • 2 sticks celery, diced
  • 1 cup fresh cilantro, chopped
  • 1 small tomato, chopped


  1. Add quinoa, turmeric, vegetable broth to a small saucepan, stir and bring to a boil. 
  2. Once boiling, reduce to a simmer and cover. Cook for 20 minutes or until all water is absorbed. Uncover and remove from heat, let cool for at least 15 minutes.
  3. While the quinoa cools down, prepare the dressing by adding curry paste, tahini, lemon juice and agave syrup to a small bowl. Whisk to combine, adding water until the consistency you want is achieved. Salt and pepper to taste. 
  4. Add quinoa, dressing and chopped veggies to a mixing bowl and toss to combine. Enjoy at room temperature or chill. 
  5. Keep leftovers in the refrigerator up to 3 days.
Gluten freeSaladsVegan

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