Curried Quinoa

This is the salad I made with the cashew crusted sole. I had to make something. While I needed to eat all that fish [I hate waste!], I couldn’t stomach more than two fillets at one time. I needed something else. I needed something that could make good leftovers.

Enter quinoa.

I like quinoa. I do. It’s pretty much a vehicle for anything you put with it. Like rice, only not rice. I think rice has flavor. Quinoa is more texture to me than anything else.

I snuck in some feta cheese because I’m bad. It’s not nearly as bad as the current state of my face from the pizza binge a few weekends ago. It’s ridiculous. It sounded good at the time. Plus it tasted really, really, really good. Stupid dairy hormones. I hate you.

Inspiration: Healthy Green Kitchen


  • 1 cup quinoa
  • 1 1/2 cups water
  • 1/2 cup frozen, shelled edamame
  • 1/4 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons curry powder
  • salt/pepper to taste
  • 1-2 tablespoons crumbled feta


  1. Boil water in a saucepan.
  2. Add quinoa.
  3. Let it come back to a boil, then put the lid on and simmer.
  4. Cook for 15ish minutes until the water is mostly absorbed.
  5. Add edamame and stir.
  6. Remove from heat.
  7. In another small bowl, mix the olive oil, vinegar, and curry powder to form the dressing.
  8. Pour over the quinoa and mix thoroughly.
  9. Season with salt and pepper to taste.
  10. Top with feta.

One Comment to “Curried Quinoa”

  1. I might have to try this quinoa recipe (minus the feta), I can never say no to food with curry–plus I went a bit crazy buying quinoa in bulk. And I agree–it’s definitely more of a texture food than one with any taste

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