Curried Quinoa Salad
Prep time
Cook time
Total time
Curried quinoa salad with lemon and olive oil, roasted beets, and tomatoes.
Serves: 3 as a meal
  • 2 cups red quinoa
  • 4 cups water, plus more if needed
  • 3 large golden or red beets
  • 1 cup grape tomatoes, halved
  • ¼ cup olive oil, plus more for the beets
  • juice of 1 lemon
  • 3 teaspoons curry powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  1. Bring your water to a boil, then add in the quinoa. Cover, reduce to a simmer, then stir every 5 minutes or so, until the quinoa has released spirals and almost all of the water has been absorbed.
  2. While the quinoa cooks, preheat your oven to 400 degrees F. Scrub the beets, then cut off the stems, wrap them in foil, and drizzle with just a bit of olive oil. Roast for 30-40 minutes, until fork tender, then let the beets sit in the foil for 10 minutes. After ten minutes, rub the beets with paper towels - the skins should fall right off. Cut into cubes and set aside.
  3. Allow the quinoa to cool a bit, then add in your olive oil and lemon juice. Add in the cubed beets and the halved tomatoes, then the curry powder, salt, pepper, and pepper flakes. Toss to combine, taste, and adjust seasonings as necessary. Serve hot, room temperature, or cold. This salad will keep well in an airtight container in the refrigerator for up for 5 days. It makes for great lunches throughout the week!
Recipe by The Crepes of Wrath at