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Curry Quinoa Potato Salad
A simple and vibrant summery potato salad, made with red quinoa, vegetables, and a colorful cashew curry dressing.
Course
Salad
Cuisine
gluten-free, oil-free, vegan, vegetarian
Keyword
curry quinoa potato salad
Prep Time
30
minutes
Total Time
30
minutes
Servings
4
servings
Calories
211
kcal
Author
Yup, it's Vegan
Ingredients
For the curry cashew dressing:
1/4
cup
raw cashews
soaked overnight
1
tbsp
tahini
1 and 1/2
tbsp
agave nectar
2
tsp
Indian curry powder
2
tsp
nutritional yeast
1/4
tsp
freshly-ground black pepper
1/8-1/4
tsp
cayenne pepper
2
tbsp
lemon juice
1
tsp
sriracha or other hot sauce
salt to taste
For the curry quinoa potato salad:
1 and 1/2
cups
cooked quinoa
2 and 1/2
cups
cubed cooked potatoes
lightly salted
1
bell pepper
diced
3
spring onions
white and lower green parts, thinly sliced
3
tbsp
chopped fresh cilantro
1/4
cup
chopped red or green grapes
(optional; or 2 tbsp of chopped dried fruit)
curry cashew dressing
(recipe above)
Instructions
For the curry cashew dressing:
Combine all ingredients in a blender or food processor until smooth, adding water or nondairy milk 1 tablespoon at a time as needed to blend.
Adjust seasonings to taste.
For the curry quinoa potato salad:
Toss together all ingredients. Serve at room temperature or cold. Refrigerate leftovers.
Nutrition
Serving:
1
sixth recipe
|
Calories:
211
kcal
|
Carbohydrates:
37
g
|
Protein:
8
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
30
mg
|
Potassium:
550
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
550
IU
|
Vitamin C:
50.3
mg
|
Calcium:
30
mg
|
Iron:
2.3
mg