Curry quinoa, couscous and chickpea salad

    55 min

    Quinoa and couscous are mixed with chickpeas, red pepper, celery, nuts and fresh herbs, then tossed in a curry-based dressing creating a filling vegan salad.

    3 people made this

    Serves: 10 

    • Salad
    • 475ml water
    • 170g quinoa
    • 350ml water
    • 175g couscous
    • 1 (400g) tin chickpeas, rinsed and drained
    • 350g chopped tomatoes
    • 2 red peppers, chopped
    • 3 stalks celery, chopped
    • 120g dried cranberries
    • 60g chopped pecans
    • 2 shallots, chopped
    • 15g freshly chopped parsley (optional)
    • 1 tablespoon freshly chopped coriander, or to taste
    • Dressing
    • 3 lemons, juiced
    • 4 tablespoons curry paste
    • 4 teaspoons soy sauce
    • 2 teaspoons sugar
    • 2 teaspoons sesame oil
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 225ml olive oil, or as needed

    Prep:20min  ›  Cook:25min  ›  Extra time:10min soaking  ›  Ready in:55min 

    1. Bring 475ml water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
    2. Bring 350ml water to the boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
    3. Combine quinoa, couscous, chickpeas, tomatoes, red peppers, celery, cranberries, pecans, shallots, parsley and fresh coriander.
    4. Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.

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