Quinoa Salad with Creamy Curry Dressing

Welcome to my favourite summer salad! The flavours of curry remind me of summer gatherings with extended family when I was a kid. Curry isn’t one of those spices I use regularly, but when I do, I love the creamy, sweet, heat. And for me, it screams ’take me outside!'

This was my late lunch yesterday. Fresh, crunchy, sweet, filling but not too filling. Lots of leafy greens and protein. The salad will see me through a few lunches this week. Put this one on your summer picnic menu!!

Quinoa Salad with Creamy Curry Dressing

Ingredients (serves 2):

For the salad:

• 2 cups mixed greens

• 1 cup Quinoa @bobsredmill

• 1/2 cup grated carrots

• 1/2 cup red seedless grapes, halved

• 1/4 cup chickpeas, rinsed and drained

• 4 tbsp diced celery

• 4 tbsp diced red pepper

• 4 tbsp cashews

• 4 tbsp torn cilantro leaves

For the dressing:

• 1 cup Greek Yogurt, full fat is best

• 1 cup mayo

• 1/3 cup honey

• 1 tsp curry powder

• 1/2 tsp mild curry paste

• 1 garlic clove

• S&P

Directions:

1. Dressing: in a blender, whiz all the ingredients until smooth. Season with S&P to taste. The dressing will keep in an airtight container for about a week.

2. Toss all the ingredients in a large bowl and mix well with dressing.