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Homemade 4 Bean Curry Quinoa Salad photo

4 Bean Curry Quinoa Salad

A chilled quinoa salad featuring a canned four-bean salad, cauliflower, celery, and a curry-spiced dressing.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cupwhite quinoa uncooked
  • 1/4 head cauliflower
  • 1 cupchopped celery
  • 1 canREAD 4 Bean Salad (15 oz)
  • 1/4 cupolive oil
  • 1 tbspcurry powder
  • 1 tspkosher salt
  • 1/2 tspcumin
  • 1/2 tspground ginger

Equipment

  • Large Bowl
  • Pot
  • Fork

Method
 

Instructions
  1. Prepare the 1 cup white quinoa according to package directions. When cooked, fluff with a fork and set aside to cool to room temperature.
  2. Remove the leaves and stem from the 1/4 head cauliflower and chop the florets into small, bite-sized pieces.
  3. If not already chopped, chop the 1 cup chopped celery into bite-sized pieces.
  4. In a large bowl, combine the entire can of READ 4 Bean Salad (15 oz), including its dressing, with 1/4 cup olive oil, 1 tbsp curry powder, 1 tsp kosher salt, 1/2 tsp cumin, and 1/2 tsp ground ginger. Stir until the dressing is well blended.
  5. Add the cooled quinoa, cauliflower, and celery to the bowl and toss gently until everything is evenly coated with the dressing.
  6. Cover and refrigerate for 30–60 minutes. Serve chilled.