Go Back
–+ servings

Curried Quinoa Salad with Chickpeas, Mint and Dried Currants

Make this healthy, delicious and easy to make salad with quinoa, chickpeas, mint, dried currants (or raisins) and a curry vinaigrette. So good!
No ratings yet
Print Pin
Course: lunch, Salad
Cuisine: dairy free, diabetic, gluten free, healthy
Keyword: Dr Stephanies Kitchen, healthy salad, quinoa salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 11 servings
Calories: 177kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Store salad in a glass container with lid. Keep in the fridge. Eat within 5 days for best taste. 

Nutrition

Serving: 1cup | Calories: 177kcal | Carbohydrates: 24.8g | Protein: 4.6g | Fat: 6.8g | Saturated Fat: 0.9g | Sodium: 117.8mg | Potassium: 271.3mg | Fiber: 3.5g | Sugar: 4.1g