Quinoa Salad with Creamy Coconut Curry Dressing

August 1, 2015
Quinoa Salad with Creamy Coconut Curry Dressing

Yet another gorgeous day here in Burlington Ontario. It’s a long weekend for us all here in Canada, I believe a civic holiday what ever that means lol. As long as my hubby is home I’m ok with that. Today we decided to go have a look at some trailers just for something to do. We are not in the market just yet but it’s always nice to go see them and figure out what styles and sizes we like best for next spring. Trailers today come with all the comforts of home let me tell you. Some had fridges bigger than my home one!

We really like the ones with out door kitchens so your not confined to cooking in the trailer. We would love to travel across north America visiting farms, markets and vegan restaurants and keep blogging. Too hot have any ovens on today so salad it is. This is a very simple quinoa salad with creamy coconut curry dressing. It’s made with vegetables that everyone should have in their pantries. Red bell peppers, red onions, celery and raisins. The main ingredient of the dressing is coconut cream. You need to buy a can of full fat coconut milk and put it in the fridge over night. This helps separate the coconut cream from the water because we don’t want to use the water in this recipe.

Quinoa Salad with Creamy Coconut Curry Dressing
Your quinoa should be light and fluffy, you can use red or black quinoa for this salad but I prefer white.

Quinoa Salad with Creamy Coconut Curry Dressing
Place all your salad ingredients in a bowl.

Quinoa Salad with Creamy Coconut Curry Dressing
Once your quinoa has cooled toss it in with the salad ingredients and add your cilantro. Pour the dressing over the salad and toss.

Quinoa Salad with Creamy Coconut Curry Dressing

Quinoa Salad with Creamy Coconut Curry Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 6 small
Ingredients
  • 1 cup quinoa uncooked
  • 1 red pepper diced
  • 2 ribs celery diced
  • ½ red onion diced
  • ¼ cup raisins
  • ¼ cup toasted cashews
  • ¼ cup cilantro chopped
  • Dressing
  • ¼ cup coconut cream (not the water part)
  • 1 tablespoon olive oil
  • 1 tsp. white wine vinegar
  • 1 tsp. curry powder
  • ¼ teaspoon ground turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
Instructions
  1. Rinse the quinoa. Add one cup of vegetable broth and 1 cup water to a saucepan. Add the quinoa bring it to a boil then reduce the heat to simmer and cover. It usually takes 15 minutes. All the liquid should be absorbed. Quinoa should be light and fluffy. Leave to cool.
  2. In a large salad bowl put the chopped vegetables, raisins and cashews. When quinoa is cooled add to the salad mixture. Toss together.
  3. In a small bowl mix together all the salad dressing ingredients. Pour over salad and toss together.
  4. Then add the chopped cilantro.
  5. Refrigerate for at least 30 minutes before serving.

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