Share

Tweet

Pin

I’m finally back with a new recipe! And yes, it’s another salad today. We don’t have AC on the first floor and it’s just been too humid/hot in the kitchen to do anything with the oven, standing over the stove, or having to reheat the leftovers. I must say, though, this curry quinoa potato salad puts other salads to shame. This is substantial and finger-licking good.

This isn’t my first time making curry + quinoa, and I honestly might have just gone with the mango curry hummus again if I had any mango around! Sometimes having to invent something out of the pantry is a blessing in disguise, though. This cashew-based curry dressing is delightful if, I say so myself! The freshly ground pepper hits you right away and the cayenne pepper lingers afterward, complementing the sweetness and warmth of the curry. Fresh bell peppers (I can’t get enough right now), green onion and grapes round out this bowl of goodness.

As a brief explanation of my absence this past week, our sweet kitty got sick (she’s totally better now!). Right after that we headed up to New York for a much-needed visit with family. My parents came from Montana to meet us there at my dad’s sister’s place in Westchester County. We had a wonderful, relaxing weekend enjoying each other’s company. I played a lot of tennis, a lot of Pinochle, and most importantly, I didn’t turn on the phone or computer the entire time. I’m sad that I didn’t get to cook up any vegan eats for blogging about, but I feel rejuvenated from my technology break. On a fun note, I got to eat at one of Joe Bastianich’s restaurants, Tarry Lodge. Far from a vegan restaurant, but several options are available, and the wine list is fantastic.

I’m still figuring out the lighting situation at our new place. Hence this pictures of the curry quinoa potato salad taken outdoors on the porch, and the zucchini noodle salad pictures taken atop a random chair. But anyway, I can return to my regular posting schedule now, barring any more cat emergencies and what not. By the by, please let me know if my site has been acting up for you lately. I have noticed some slow loading times but I’m not sure if it’s because we downgraded our internet to DSL =].

5 from 1 vote Print Curry Quinoa Potato Salad A simple and vibrant summery potato salad, made with red quinoa, vegetables, and a colorful cashew curry dressing. Prep Time 30 minutes Total Time 30 minutes Total Yield 4 servings Calories Per Serving 211 kcal Author Yup, it's Vegan Ingredients For the curry cashew dressing: 1/4 cup raw cashews soaked overnight

1 tbsp tahini

1 and 1/2 tbsp agave nectar

2 tsp Indian curry powder

2 tsp nutritional yeast

1/4 tsp freshly-ground black pepper

1/8-1/4 tsp cayenne pepper

2 tbsp lemon juice

1 tsp sriracha or other hot sauce

salt to taste For the curry quinoa potato salad: 1 and 1/2 cups cooked quinoa

2 and 1/2 cups cubed cooked potatoes lightly salted

1 bell pepper diced

3 spring onions white and lower green parts, thinly sliced

3 tbsp chopped fresh cilantro

1/4 cup chopped red or green grapes (optional; or 2 tbsp of chopped dried fruit)

curry cashew dressing (recipe above) Instructions For the curry cashew dressing: Combine all ingredients in a blender or food processor until smooth, adding water or nondairy milk 1 tablespoon at a time as needed to blend. Adjust seasonings to taste. For the curry quinoa potato salad: Toss together all ingredients. Serve at room temperature or cold. Refrigerate leftovers. Nutrition Facts Curry Quinoa Potato Salad Amount Per Serving (1 sixth recipe) Calories 211 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 1g 6% Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 30mg 1% Potassium 550mg 16% Carbohydrates 37g 12% Fiber 5g 21% Sugar 5g 6% Protein 8g 16% Vitamin A 550IU 11% Vitamin C 50.3mg 61% Calcium 30mg 3% Iron 2.3mg 13% * Percent Daily Values are based on a 2000 calorie diet.

Happy Tuesday!