Curry quinoa salad with dried fruits and cashews

Curry quinoa salad with dried fruits and cashews

A crunchy and refreshing salad recipe, perfect to take in the lunchbox or for your picnic in this beautiful fall! For a nut-free version, simply replace the cashews with sunflower seeds or citrus seeds to provide crunch and vegetable protein.


Curry quinoa salad with dried fruits and cashews

Makes 4 servings

Preparation 10 minutes
Cooking 20 minutes



For the salad:

1 tablespoon of olive oil
½ teaspoon of curry powder
½ teaspoon of ground turmeric
1 cup of quinoa, rinsed and drained (black or white to taste)
2 cups of vegetable broth
½ cup of organic dried mango, diced
½ cup of organic dried cranberries
1 large green apple, cored and diced (or any apple to taste!)
½ cup of organic raw cashews
2 tablespoons of hemp seeds
Mixed greens, for serving

For the vinaigrette:

1 tablespoon of olive oil 
2 tablespoons of fresh lemon juice
1 teaspoon of Dijon mustard grains
1 tablespoon chopped fresh parsley




  1. In a large saucepan over medium heat, heat the oil, curry powder and turmeric.
  2. Heat, stirring constantly, for 1 to 2 minutes.
  3. Add the quinoa and sauté for 1 minute.
  4. Add the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover and cook until quinoa is tender and most of the liquid is absorbed, about 15 to 20 minutes.
  5. Remove the quinoa from the heat and let stand 5 to 10 minutes.
  6. Whisk all dressing ingredients together in a large bowl.
  7. Add the mango, cranberries, apple and cashews and toss to combine.
  8. Add the cooled quinoa mixture and the hemp seeds and mix until combined. Serve on a bed of greenery.
  9. Leftovers will keep covered in the refrigerator for 2-3 days.



Bon appétit!


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  • Caroline Bisaillon
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