It’s tangy, it’s vibrant, it’s fresh, and it’s the perfect side dish or salad main to lift you out of any winter eating rut. Let’s do this! The base for this 10-ingredient recipe is quinoa cooked with curry powder* until tender. Then come fresh vegetables, herbs, and an utterly delicious tahini green curry paste dressing* we’ve been putting on everything lately (exhibits A, B, and C). The result is a hearty, savory dish that is easy, delicious, and quite versatile (adapt to what season you’re experiencing). *Note: This recipe draws inspiration from Indian, Thai, and Middle Eastern flavors. You can learn more about the origin of curry powder and find our DIY recipe here. And learn about green curry paste here and tahini here. For the salad “toppings,” we went with radish, bell pepper, green onion, and cilantro. Pomegranate arils are another colorful addition that adds another wave of color and texture. Swoon. We hope you all LOVE this salad. It’s: CreamyCrunchyFreshNourishingSatisfyingSeasonally versatile& Super tasty This would be a great dish to bring as a side to dinner parties and to have around as a snack or entrée, and it’s especially great as leftovers. Add this atop some greens and throw on some ripe avocado for an even heartier, satisfying main. If you’re into curry recipes, be sure to check out our Curried Lentil & Vegetable Kale Salad, Easy Green Curry Paste (used in the salad dressing), Curried Roasted Cashews, Yellow Pumpkin Curry, and Thai Yellow Curry with Mango! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram so we can see. Cheers, friends!
