Curried Quinoa Pilaf Salad

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
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 is a simple recipe perfect as it is or is just as easy to personalize. 

Need it to be a full meal? Add some baked tofu. Feeling exotic? Add currants instead of raisins. Got some extra fresh herbs on hand? Snip in some fresh parsley, cilantro or mint. 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.


  • 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