Quinoa Salad

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Quinoa Salad

Serves 4  | Prep Time: 15-20 minutes | Cook Time: add extra time if adding animal protein

A powerhouse salad with a wonderful ginger-curry dressing. I like to add ground beef, grilled shrimp or hard cooked eggs to make this a complete meal. Adapted from Heidi Swanson.


For The Ginger Curry Dressing:

  • 2 tablespoons freshly squeezed orange juice
  • 1/4 cup red wine vinegar
  • 3 medium cloves garlic, peeled
  • 2 tablespoons grated ginger, peeled
  • 2 tablespoons curry powder
  • 1 1/2 teaspoon fine grain sea salt
  • 1 tablespoon sugar or honey
  • 3/4 cup extra virgin olive oil


For The Salad:

  • 2 cups cooked quinoa (how to cook quinoa)
  • 1/3 cup finely chopped red onion
  • 2 cups arugula or spinach
  • 2/3 cups toasted cashews, chopped
  • 1 medium cucumber, seeded, cut into 1/4 moons
  • 1 14- ounce can chickpeas, drained
  • 3 ounces / 2/3 cup feta, crumbled
  • For serving: 1 cup fresh herbs – torn basil, minced chives, torn mint, etc.

Chef Tips


Step 1 (Make the Ginger Curry Dressing):

Step 2 (Assemble The Salad):

Combine the quinoa, red onion, arugula, cashews, cucumber, and chickpeas in a large bowl. Drizzle with about 1/2 cup of the ginger-curry dressing. Toss well, and then toss more. Sprinkle the feta across the salad and gently toss to distribute throughout. Serve at room temperature with fresh herbs added at the last minute.