Curried Quinoa Salad with Roasted Sweet Potatoes and Cashews

A healthy and flavorful quinoa salad with roasted sweet potatoes, cashews, and a creamy curry dressing. A great option for a light lunch or side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

520 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.12/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad•Side Dish

Cuisine:

Indian

Cooking Style:

Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupQuinoa(Uncooked)

£0.75

2cupsWater(For cooking quinoa)

2mediumSweet Potatoes(Peeled and diced into 1-inch cubes)

£0.90

2tablespoonsOlive Oil(Divided)

£0.25

0.5teaspoonSalt(Divided)

£0.01

0.3teaspoonBlack Pepper(Divided)

£0.02

0.5cupCashews(Raw or roasted, roughly chopped)

£1.00

0.3cupFresh Cilantro(Chopped)

£0.50

0.5cupGreek Yogurt(Plain, full-fat or low-fat)

£0.40

2teaspoonsCurry Powder

£0.15

2tablespoonsLime Juice(Freshly squeezed)

£0.20

1tablespoonSoy Sauce(Low-sodium)

£0.05

1tablespoonHoney(Or maple syrup for vegan)

£0.15

1teaspoonGinger(Grated (fresh))

£0.10

Total Cost

£4.48

£1.12 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
2.
While the sweet potatoes are roasting, cook the quinoa. Rinse the quinoa in a fine-mesh sieve. Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is cooked. Fluff with a fork.
3.
While quinoa is cooking, prepare the curry dressing. In a small bowl, whisk together the Greek yogurt, curry powder, lime juice, soy sauce, honey (or maple syrup), grated ginger, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
4.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cashews, and chopped cilantro.
5.
Pour the curry dressing over the salad and toss gently to combine. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (350g)

520 kcal / 2175 kJ

Carbs

58g

22% of RDA

Fat

25g

36% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

16 g

18% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Add other vegetables like red onion, bell pepper, or chickpeas for extra nutrients and flavor.

Adjust the amount of curry powder to your preferred level of spiciness.

For a spicier dressing, add a pinch of red pepper flakes.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stove

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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