The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
The combination of curried quinoa and radishes creates a nutritious, Indian-inspired salad that is delicious during the spring season.
Perfect alongside a protein for a weeknight dinner, this colorful salad can also be enjoyed on its own for lunch, or as an Easter side dish.
With unique flavors from seasonal ingredients, this dish is simple to make and sure to impress your guests!
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For the Salad
- 2 packages Heinen's cooked quinoa or 1 package of Heinen's frozen quinoa
- 1 cup matchstick carrots
- 1/2 red bell pepper, seeded and diced
- 1/2 yellow bell pepper, seeded and diced
- 6 radishes, thinly sliced
- 3/4 cup raisins
- 1/2 cup sliced almonds
- 1/2 cup fresh cilantro, chopped
- 5-6 green onions, chopped
For the Dressing
- 1/4 cup Heinen's extra virgin olive oil
- Juice of 1/2 lemon
- 2 Tbsp. Heinen's tahini
- 2 Tbsp. Heinen's pure organic maple syrup
- 1 tsp. Heinen's curry powder
- 1/2 tsp. Heinen's paprika
- 1/2 tsp. Heinen's oregano
- 1/4 tsp. Heinen's cumin
- Cook the quinoa according to the package. Set aside to cool.
- In a large bowl, mix the carrots, bell peppers, radishes, raisins, sliced almonds, cilantro and green onions. Add the quinoa. Gently mix to incorporate.
- In a small mixing bowl or Mason jar, whisk together the olive oil, lemon juice, tahini, syrup, curry powder, paprika, oregano, cumin and salt and pepper.
- Drizzle half of the dressing over the salad and gently mix. Taste and add more dressing as needed. If you plan to serve the salad at a later time, save the remaining half of the dressing to add to the salad when ready to serve.
- Serve immediately or refrigerate until ready to serve.
- Store leftovers in an air tight container in the fridge for up to 5 days.
- Raisins can be swapped for dried dates, figs, cranberries or apricots.
- Add goat cheese or feta cheese, if desired.
- Add zucchini, green beans, broccoli or celery, if desired.
- Beans are a nice addition and add protein. Try chickpeas, white beans or black beans.
- Quinoa can be subbed for brown rice, bulgur wheat, farro or barley.