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Quinoa Salad with Curry Maple Dressing // One Lovely Life

Quinoa Salad with Curried Maple Dressing (GF, DF, Vegan)

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  • Author: One Lovely Life, dressing adapted from Closet Cooking
  • Yield: 3-4 1x


If you’re making this for lunches, leave the nuts out and pack them separately. Sprinkle them on right before serving to help them keep their crunch.



For the salad:

  • 1 cup dried quinoa, rinsed
  • 1 cup baby spinach or kale, torn or thinly sliced
  • 1/41/3 cup currants, raisins, or dried cranberries
  • 1 apple, core removed and finely diced
  • 1/41/4 cup pecans or walnuts, roughly chopped
  • optional: 1/2c (or more) grapes, halved

For the dressing:

  • 1/4 cup olive oil
  • 1 1/22 Tbsp dijon mustard
  • 1 1/22 Tbsp pure maple syrup
  • 1/21 tsp curry powder (yellow)
  • Salt and Pepper, to taste


  1. First, prepare the quinoa. Add rinsed quinoa and 2 cups water to a saucepan and cover with a lid. Bring to a boil over median-high heat. Boil 5 minutes, then turn off the heat (leave the pan on the hot burner) to steam for about 15 minutes, or until water is absorbed.
  2. While quinoa is cooking, chop your fruits and vegetables. In a small bowl, whisk dressing ingredients. Start with 1/4c olive oil, 1 1/2 Tbsp dijon, 1 1/2 Tbsp syrup, 1/2 tsp curry powder. Taste and add additional dijon, syrup, or curry powder as desired.
  3. When quinoa is cooked and cooled slightly, stir in dressing, spinach, apples, and currants. Sprinkle nuts on right before serving.