The flavours and textures are what makes this salad for me. There’s the corn and almonds for crunch, the sweetness of the carrots and sultanas, slight spiciness from the curry powder, fluffy quinoa, coriander for a hit of freshness, all topped off with a creamy dressing. With all that going on, we have a Warm Curried Quinoa Salad with Yoghurt Tahini Dressing!

The carrot and sultana elements are inspired by a tasty dish my husband cooks up. Before that I never really enjoyed sultanas, but when cooked they become my favourite part of the dish! So even if you’re not a huge fan yourself, don’t let that put you off,  they soften and become a little juicy and it’s delicious.
Since the sultanas and carrots bring the sweet element to the dish, no extra sweetener is needed for the dressing.
I love to enjoy this warm, but it’s also really great cold. Perfect for making a batch for lunches that satisfy during the week. Plus it makes a lovely side dish at dinner!

  • 1 tsp olive oil 
  • 3/4 cup uncooked quinoa, rinsed and drained well 
  • 2 tsp curry powder 
  • 1/2 tsp faux chicken or vegetable stock powder
  • 2 large carrots, cut into small strips* (about a cup)
  • 1/2 cup corn kernels 
  • 1/3 cup sultanas 
  • 1/4 cup fresh coriander, chopped 
  • 2 tbsp flaked or slivered almonds (toasted if you like)

  • 2 tbsp natural coconut yoghurt 
  • 1 tbsp hulled tahini 
  • 1 tbsp lemon juice

  1. Add oil to a medium saucepan on high heat. Add your quinoa, stirring regularly until most of the liquid has evaporated and has become lightly toasted.
  2. Add the curry and stock powers, and cook for a further minute. Pour in 1 1/2 cups of water, carrot, corn and sultanas. Bring to a boil, then turn down the heat to low and cover with a lid. Simmer for 20 minutes.
  3. Whisk together all the ingredients for the dressing, and set aside.
  4. After 20 minutes, use a fork to fluff up some of the quinoa to see if there’s any water left on the bottom of the pan. If there is, continue to cook for another couple of minutes or until all the water has evaporated.
  5. Mix in your coriander and almonds to the quinoa, divide into bowls and serve with the yoghurt tahini dressing.


Prep Time: 15 minutes   Cook Time: 30 minutes  Total Time: 45 minutes
  Yield: 3 cups