Fresh Curry-Dijon Quinoa Salad, a perfect dish for spring and summer
Ingredients (for 4 persons)
-
- 3½ cups cooked quinoa (approximately 1 cup (uncooked quinoa)
- 1 cup of water
- ¼–½ cup cashew
- 1½ tablespoons Dijon mustard
- 1½ tablespoons of apple cider vinegar
- 1 tablespoon curry powder (or more, to taste)
- ½ tablespoon chopped garlic
- 2 pitted dates (or 115 g (additional apple)
- 1 large apple (approximately 170 g)
- ¼ cup diced red onion
- 4 cups chopped fresh spinach
- 1 lemon (juice)
Preparation
- Prepare the sauce: Add the water, cashews, Dijon mustard, apple cider vinegar, curry powder, minced garlic, and dates to a blender. Blend for 1-2 minutes until you have a smooth, creamy, and uniform sauce.
- Chop the vegetables: Cut the apple into small cubes and finely chop the red onion and spinach to achieve a fresh, balanced texture in every bite.
- Toss the salad: In a large bowl, combine the cooked quinoa, apple, red onion, and fresh spinach. Pour the Curry-Dijon sauce over the mixture and stir gently until all the ingredients are well combined.
- Add a touch of citrus: Squeeze the lemon juice over the salad and toss again to bring out the flavors and add a natural freshness.
- Serve: Enjoy immediately at room temperature or refrigerate for a few hours to bring out the flavor. This healthy quinoa salad can be stored in the refrigerator for up to 4 days in an airtight container.
«Quinoa, spinach, and cashews provide essential nutrients that support energy, muscle recovery, and digestive health. Maintaining an anti-inflammatory, balanced diet also contributes to improved mobility and postural health.»
— Dr. Marc Bony, Doctor of Chiropractic.
Healthy tip: This fresh Curry-Dijon quinoa salad is perfect as a light lunch, a healthy dinner, or a meal prep recipe for the whole week. Rich in fiber, plant-based protein, and healthy fats, it combines flavor, satiety, and well-being in a single dish.
