This filling Curried Cashew Quinoa Salad is dressed in a bright, slightly sweet and tangy dressing. Full of nutritious ingredients, this salad is perfect for everything from a summer one-dish dinner to meal prepping lunches. I’ve always loved nuts, which I think I subtlety inherited from my father (maybe or maybe not via peanut M&M’s). I’ve always loved Cashews in particular, but they were cemented as my most favorite nut after living in Brazil and eating them freshly picked and roasted, right on the beach. I originally created this recipe around curried cashews I found at my local store, but any cashews will do!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salad
- Vegetable broth
- Curry powder
- Quinoa
- Diced pineapple
- Red onion
- Fresh parsley or cilantro
- Cooked chicken breast
- Cashews
Dressing
- Olive oil
- Honey
- Rice vinegar
- Fresh lemon or lime juice
- Kosher salt
- Black pepper
How to Make Curried Cashew Quinoa Salad
- First, cook some quinoa in vegetable broth that’s been seasoned with curry powder and salt. Set aside to cool, and then place in fridge until chilled.
- Combine chilled quinoa, pineapple, onion, parsley or cilantro, and chicken and gently toss.
- To make the dressing, place olive oil, honey, vinegar, curry powder, and lemon or lime juice in a small jar. Add a pinch of salt and a few cracks of pepper and shake to combine.
- Pour your desired amount of dressing over the quinoa mixture and gently toss to combine. Season with additional salt and pepper to taste. Right before serving, stir in cashews and enjoy!
Storing and Other Tips
- Store finished salad in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- The cashews will soften if stored in the finished salad. You may want to add them to individual salad servings, instead of the whole batch, if you think you are going to have leftovers, or if you are meal prepping ahead of time.
Frequently Asked Questions
Yes, you can absolutely try out other nuts of your choosing. You could even leave them out if serving those with nut allergies.
You can always mix up the dressing a day ahead of time. You can also mix up the salad, but keep your cashews separate until time to serve.
Curry Cashew Quinoa Salad
Ingredients
- 2 cups vegetable broth
- 2 ½ teaspoons curry powder divided
- 1 cup quinoa
- ¾ cup diced pineapple
- ⅓ cup diced red onion
- ⅓ cup fresh parsley or cilantro
- 1 ½ cups diced cooked chicken breast
- ½ cup chopped Curry Cashews* or regular cashews
Dressing
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 4 tablespoons fresh lemon or lime juice
- Kosher Salt
- Black Pepper
Instructions
- Bring vegetable broth to a boil in a medium sized pot. Add 1 ½ teaspoons curry powder, quinoa, and a pinch of salt. Reduce pot to a simmer, cover, and cook until liquid has been absorbed (about 15 minutes.) Set aside to cool, and then place in fridge until chilled.
- Combine chilled quinoa, pineapple, onion, parsley or cilantro, and chicken and gently toss to combine.
- Place olive oil, honey, vinegar, remaining curry powder (1 tsp, however some curry powders are stronger than others, so you might want to start with 1/2 tsp and add more to your liking.) and lemon or lime juice in a small jar. Add a pinch of salt and a few cracks of pepper and shake to combine.
- Pour desired amount over quinoa mixture and gently toss to combine. Season with additional salt and pepper to taste. Right before serving, stir in cashews.
Notes
- Nutrition information was calculated for the entire recipe, not individual servings.
- Store finished salad in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- The cashews will soften if stored in the finished salad. You may want to add them to individual salad servings, instead of the whole batch, if you think you are going to have leftovers, or if you are meal prepping ahead of time.
Questions & Reviews
This looks amazing! I’m trying to eat a more whole-foods, plant-based diet and this is perfect!
…minus the chicken. 🙂
How spicy is this?
Trista, I don’t think it’s spicy at all. The Simple Truth cashews do have a kick to them, but other than that, curry powder isn’t usually spicy.
Hi Sara & Kate, My mom got me your Savoring the Seasons cookbook and I am so excited! As I was reading through it I saw your recipe for caramel apple cider. We have been making this for the last couple of years (since your first cookbook came out) but instead of using store bought caramel sauce, we use your buttermilk caramel syrup. It is to. die. for. Last year as gifts to friends we gave them a jar of syrup, a jug of apple cider, and whipped cream. Thanks for bringing a little warmth and sweetness to our winter season!
SUCH a good idea!
I made this last night right after I saw this post come through my email. I immediately went out and got what I didn’t already have. I used the half of a rotisserie chicken I had left from the previous night’s dinner. It was SO good and my kids couldn’t stop saying how yummy it was the entire time they were eating it. I didn’t serve it completely chilled as we weren’t patient enough for that. I ate some for lunch today and it was completely chilled. I have to say, personally, I preferred it more on the warm side than completely chilled. And those cashews on my goodness are they good!
I love that you loved this Lissa! And happy kiddos, too?? Bonus!
I’ve been waiting for this recipe since February! I can’t wait to make it.
This looks great! What do you do with the last teaspoon of curry?
oops, good catch! It goes into the dressing 🙂
Love curry. Love quinoa. Love cashews. This is sure to become one of my favorite “go-to” recipes! Thank you!
Could you be any more adorable? I love the simple truth products and this salad looks right up my alley- something easy to nosh on through the week!
I love this!! Curry and cashews go perfectly and are my favorite foods!
great video! you’re a natural! I’ve wanted to start cooking more with quinoa and this recipe sounds delicious!