Recipe: Curried Quinoa Salad with Peaches and Snow Peas

from Cook’s Hideout

Curried Quinoa Salad with Peaches & Snow Peas

  • Quinoa - 1 cup, rinsed and drained
  • Peaches - 2 medium, cut into wedges (Nectarines can be used instead)
  • Snow peas - 8 oz. (or use stringless sugar snap peas)
  • Curry Powder - 2tbsp, divided
  • Rice Vinegar - 2½ tbsp (unseasoned preferred)
  • Mango chutney - 2½ tbsp (sauce only)
  • Olive oil - 2½ tbsp
  • Red onion - 1 small. thinly sliced
  • Salad Greens - 2 cups
  • Salt & Pepper - to taste


  • Bring a large saucepan of water to a boil; add salt and the snow peas for 1½ - 2 minutes or until crisp-tender. Transfer to a paper-towel lined plate with slotted spoon to drain.
  • Stir quinoa and 1tbsp curry powder into the same pot of boiling water. Cook 14 minutes or until quinoa is tender, stirring occasionally.
  • Meanwhile, make the dressing by whisking together the remaining 1tbsp curry powder, chutney sauce, vinegar and oil in a medium bowl. Season with salt and pepper.
  • Toss together snow peas, peaches and onion in a large bowl. 
  • Drain quinoa, and rinse under cold water to cool; drain again.
  • Add dressing to the snow pea mixture.
  • Layer quinoa, salad greens, and dressed mixture on your plate.

Support our work by volunteering or making a donation.