Curried Quinoa Pilaf Salad

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/05/20
Curried quinoa pilaf recipe

The Spruce Eats / Anastasiia Tretiak
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: about 6 servings
Nutritional Guidelines (per serving)
106 Calories
4g Fat
16g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: about 6 servings
Amount per serving
Calories 106
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 294mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Protein 4g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Curried vegetarian quinoa salad is a healthy and low-fat simple quinoa side dish that is delicious hot as a pilaf or cold as a quinoa salad. Made with just a few simple ingredients, including curry powder, quinoa, raisins, and cashews, this recipe is perfect as is or is just as easy to personalize. Swap out raisins for currents, or add some fresh herbs like parsley, cilantro, or mint. Top with a bit of baked tofu to make it a full meal. This recipe is both vegetarian and vegan. Use a gluten-free or homemade vegetable broth if you need it to be gluten-free as well.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • Dash salt
  • 1/3 cup raisins
  • 1/3 cup cashew pieces

Steps to Make It

  1. Gather the ingredients.

    Ingredients for curried quinoa pilaf
    The Spruce Eats / Anastasiia Tretiak

  2. Bring the vegetable broth to a boil and add the quinoa ​and spices.

    Bring the vegetable broth to a boil
    The Spruce Eats / Anastasiia Tretiak

  3. Cover and cook for 12 to 15 minutes, until quinoa is soft and fluffy. Stir in raisins and cashews.

    Cover and cook
    The Spruce Eats / Anastasiia Tretiak 

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