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Curried Quinoa Salad

Curried Quinoa Salad

Soup & Sides

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Curried Quinoa Salad

Serving Size: 8

Prep Time: 10 Min

Cook Time: 15 Min

Total Time: 25 Min

Recipe Rating:

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Mango, cucumber and mint are just a few of the ingredients that make up this summery quinoa salad. Topped with a curried dressing made of yogourt, curry powder and lime zest, this is a side dish that tastes great with just about everything! 


1½ cups (370 g) quinoa
3 cups (750 mL) low sodium vegetable stock
1 cup (150 g) sliced cucumber
1 cup (150 g) sliced mango
¼ cup (40 g) dried cranberries
2 tbsp (30 mL) freshly chopped mint
2 tbsp (30 mL) toasted sliced almonds
1 tbsp (15 mL) curry powder
½ cup (125 mL) Astro Original Balkan Plain 2% yogourt
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) honey
Salt and pepper


  1. To make the dressing, whisk together curry powder, Astro Original yogourt, canola oil, vinegar, honey and season with salt and pepper. Set aside.
  2. Meanwhile, bring vegetable stock to a boil. Add the quinoa and ¼ tsp salt and simmer for 15 minutes covered or until liquid is absorbed. Turn off the heat and let quinoa sit for 10 minutes covered. Fluff with a fork.

  3. While the quinoa cooks, prepare the remaining salad ingredients. Let quinoa cool slightly, toss with dressing. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.


Calories per serving: 268, Fat 5 grams, Cholesterol 2.4 mg, Sodium 462 mg, Carbohydrates 42.1 grams, Fibre 7.1 grams, Sugar 2.1 grams, Protein 10.7 grams

- Quinoa is a complete protein, which means that it contains all of the nine essential amino acids and is qualified as a superfood.
- One serving contains 24% of the % Daily Value of Iron.

Nutritional information is based on an average 2,000 calorie a day diet. Any product substitutions will alter the nutritional information.