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Filled with warm curry flavors and loaded with seasonal veggies, this Curried Quinoa Salad with Cranberries will be your new favorite recipe. Perfect for a quick meal, side or holiday brunches. This Curried Quinoa Salad is glutenfree, vegan and can be served both warm or cold. Can be made a day in advance.
As we are approaching the holiday season, so is everyone’s stress and anxiety over holiday meal and that’s where this Curried Quinoa Salad with Cranberries is such a lifesaver.
We love a good quinoa salad or quinoa salad with cranberries but this curried version literally took our taste buds for a happy ride.
It’s filled with light, warm curry flavors along with crunchy-slightly sauteed veggies like onions, carrots, peas and topped with fresh cilantro and lime juice.
A perfect mix of warm, crunchy flavors with a hint of sweetness from the dried cranberries.
To make this salad even simpler, apart from the first 3 ingredients, you can swap/use any other ingredients as per choice.
You can even add more nuts to it.
Now, to add a little twist to our salad, we are sauteeing the vegetables ever so lightly with the curry powder and seasoning.
This enhances the flavors even more !!!
Other than the 2 minutes of cooking, the recipe is mostly cut and mix.
That’s exactly how simple this recipe is and it adds so much charm to the dinner menu along with deliciousness.
What to Serve with Curried Quinoa Salad with Cranberries:
You can serve this salad as is or you can pair it with –
Cooked Lentil Curries
Big Bowl of Sauteed Veggies
The salad is fairly easy to store and can actually be made a day in advance (if need be).
One thing I would recommend with this or any other salad, always keep the grains separate from veggies/fruits.
That’s because the veggies/fruits leave the water after being cut and you don’t want to end up with a watery salad.
Hence always packs them separately.
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(This salad can be served hot or cold)