Curried Quinoa Salad with Chickpeas, Mint & Dried CurrantsÂ
Level
Easy
Time
30 Min
Serves
11
Published  July 28, 2025 by Dr. Stephanie Gray, DC
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I love a BIG salad. This salad is perfect for that family get-together or if you want to make one salad and eat it all week.Â
This Curried Quinoa Salad is healthy, and packed with flavour and texture. It’s loaded with fibre rich chickpeas, crisp cucumber, bell pepper, carrot and just a hint of sweetness from the dried currants. (Sub raisins if you can’t find dried currants. Shopper’s HINT: dried currants are usually in the baking section of the grocery store)Â Everything’s tossed in a curried lemon vinaigrette that brings it all together.Â
This Curried Quinoa Salad is so fresh, full of healthy ingredients and takes no time to make. If you’re making it ahead, you can chop the ingredients and mix the dressing separately, then combine just before serving.Â
It’s gluten-free, dairy-free, and perfect as a side dish, or pot-luck favourite.
If you love salads, check out some of my other salad recipes:
Cucumber Feta & Dill Salad with Red Wine Vinaigrette
Chicken Fajita Salad with a Chili Lime Sauce
Big Fall Salad with Roasted Cauliflower Quinoa Kale
Quinoa Salad with Black Beans and Lime
Why you will LOVE this Curried Quinoa Salad Â
- Easy to Prepare: With simple ingredients and a straightforward preparation process, this quinoa salad is easy to whip up in no time, making it perfect for busy weeknights or last-minute gatherings.
- Protein-packed & Filling: Thanks to the chickpeas, it’s hearty enough to be a meal.
- Sweet + savoury balance: dried currants and curry spices are a dream combo.
- Super fresh & crunchy: loaded with veggies that add texture and brightnessÂ
- Meal prep friendly- holds up well in the fridge for up to 5 days
- Naturally gluten-free and plant based-Â there is scientific evidence that people that eat more plants are happier!
- Nutrient-Dense: Packed with wholesome ingredients this salad is not only delicious but also nutritious, offering a variety of vitamins, minerals, and antioxidants.Â
- Perfect for summer- light, vibrant and totally picnic worthy
How to Store Leftover Curried Quinoa Salad
This salad holds up well in the fridge. Store in an airtight glass container for up to 5 days.
Do not freeze.
Curried Quinoa Salad with Chickpeas, Mint and Dried Currants
Equipment
- 1 medium pot
- 1 large salad bowl
- mixing spoon
- 1 small mason jar with lid
Ingredients
- 2 cups dry quinoa
- 3.5 cups water
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1 carrot, peeled and finely chopped
- 3 green onions, sliced
- 1/4 cup fresh mint, chopped sub parsley
- 1/4 cup dried currants sub raisins or omit
- 1 can chickpeas, drained and rinsed
- juice of 1 lemon
- 1/4 cup olive oil
- 2 tsp curry powder
- 2 tsp cumin powder
- 1 tsp coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
Make the Quinoa
- Rinse and cook quinoa in water. Bring to a boil, then simmer covered for 15-20 minutes. Let cool.
Make the Salad
- In a large bowl, combine all the veggies, mint, currants and chickpeas.
Make the Dressing
- In a small mason jar, shake together the lemon juice, olive oil and spices. Pour over the salad.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
