Curry-Lime Quinoa salad with Snap Peas, Cherry Tomatoes and Pistachios
Recipe type: Side Dish
Cuisine: Vegan, Summer
Serves: 6-8 servings
  • For the quinoa salad:
  • 1½ cups uncooked quinoa, rinsed well
  • 3¼ cups water
  • 8 ounces sugar snap peas or snow peas
  • half a medium purple onion, finely chopped
  • 2 tablespoons lime juice from 1 lime
  • ¼ teaspoon salt
  • ½ cup shelled unsalted pistachios
  • 1 pint cherry tomatoes (10 ounces), halved (or quartered if large)
  • For the dressing:
  • ¾ cups unsweetened plain non-dairy yogurt (I like Kite Hill's almond milk yogurt)
  • ¾ teaspoons curry powder
  • ¼ teaspoon ginger powder
  • 2 cloves garlic, minced or pressed
  • ~2 tablespoons lime juice from 1 lime
  • 1½ tablespoons minced fresh mint leaves
  • ½ teaspoon honey
  • salt to taste, about ½-3/4 teaspoons)
  1. In a medium saucepan, bring the quinoa and water to a boil, then immediately reduce to a simmer. Cover and cook for 12 minutes, or until the water is absorbed and the quinoa is cooked and fluffy (the white germ ring will be visible around each grain). Spread quinoa in a thin layer on a sheet pan and allow to cool.
  2. Fill another medium saucepan with water and bring to a boil. Add the snap peas and cook for 30 seconds to a minute until they are bright green, and immediately drain them in a colander and rinse with very cold water until cooled (they can also be put into a bowl of ice water). Cut the peas into 1 inch pieces and set aside.
  3. Combine the chopped onion with 2 tablespoons lime juice and ¼ teaspoon salt. Massage the onions with your hands to rub in the salt and allow to sit for about 10 minutes.
  4. Toast the pistachios in a small frying pan over medium heat, stirring frequently. Allow to cool slightly and roughly chop.
  5. Combine all dressing ingredients in a small bowl. Adjust salt to taste.
  6. In a large bowl, combine the cooked quinoa, blanched snap peas, the purple onion mixture, pistachios (reserving some for a garnish) and cherry tomatoes, and the yogurt dressing. Add more lime juice or salt to taste if needed.
  7. To make the dressing
Recipe by Spoon With Me at