Curried Quinoa Salad

How excited are we to share with you our flip on curried quinoa kale salad? Recently Nealy Fischer of The Flexible Chef reached out us and  asked if we wanted to recreate one of her dishes. We loved the idea. The hard part was deciding which of the many recipes from her cookbook Food You Want: For The Life You Crave we were going to make.  

Both Bruce and I love to meal prep for lunch on the weekend, and when we turned the page to see Nealy’s quinoa salad, we both knew we had a winner! Quinoa salad filled with all kinds of yummy add ins was the perfect thing that we could make ahead and pack for our lunch during the week. We made enough to have with our dinner that night as well!

Nealy’s recipes are designed to be flexible. She provides a roadmap for so many incredible dishes. We love that she uses clean, organic ingredients. If we would have had all of the ingredients on hand that were in this, we are not sure that we would have changed a thing, other than adding chopped kale! However, the grocery was out of jicama, cause that is what a snow storm can do! Ha! We ended up adding celery for a crunch. Okay, and to be honest, I had just picked up some dried apricots that I couldn’t wait to add to something!

We also swapped out allspice for zaatar! I had a jar of it and this was the first time I tried it! The results were so amazing! Also, a friend brought us some chili spiced honey that we had been dying to try, so we used that instead of maple. Check out the FEATURE ON FLEXIBLE CHEF!

Quinoa has become an increasingly popular grain in recent years due to its high nutritional value and versatility in recipes. Whether you use it as a base for a salad, as a side dish, or in a casserole, quinoa is a healthy and delicious ingredient. So check out more quinoa salads from Nealy!


And if you are in the mood for more quinoa salads from Nealy, check out:

Roasted Pumpkin and Crunchy Red Quinoa Salad with Sesame Mint Dressing

How long can you keep quinoa in the fridge?

Firstly, it’s important to note that cooked quinoa will not last as long in the fridge as uncooked quinoa. Uncooked quinoa can last up to two years when stored properly in an airtight container in a cool, dry place. Once cooked, however, the clock starts ticking on how long it can be safely stored in the fridge.

Generally speaking, cooked quinoa can last in the fridge for up to five days. This assumes that the quinoa has been stored properly in an airtight container or covered dish in the refrigerator. After five days, the quality of the quinoa may start to decline, and it may not be safe to eat.

However, it’s important to remember that this is just a general guideline, and there are several factors that can affect how long your cooked quinoa will last in the fridge. One of the most important factors is the temperature of your fridge. If your fridge is set to a higher temperature, your quinoa may spoil more quickly. Make sure your fridge is set to a temperature below 40 degrees Fahrenheit to ensure that your quinoa stays fresh.

Another factor that can affect the shelf life of your quinoa is how it was cooked. If you cooked your quinoa with extra liquid, it may not last as long in the fridge. The extra moisture can create an environment for bacteria to grow, which can cause your quinoa to spoil more quickly. If you are planning to store your cooked quinoa in the fridge, it’s best to cook it with the minimum amount of liquid necessary to ensure that it stays fresh for as long as possible.

How you store your cooked quinoa can also affect its shelf life. As mentioned earlier, it’s important to store your quinoa in an airtight container or covered dish in the fridge. This will help to keep it fresh and prevent bacteria from growing. If you store your quinoa in an open container, it may dry out and become less appetizing.

In conclusion, cooked quinoa can last in the fridge for up to five days when stored properly in an airtight container or covered dish. Factors such as temperature, how it was cooked, and how it is stored can all affect its shelf life. It’s important to make sure that your fridge is set to the correct temperature and to store your quinoa in an airtight container to keep it fresh.

Curried Quinoa Kale Salad

Prep Time: 20 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: quinoa, Salad
Servings: 12
Calories: 247kcal
Author: Bruce and Dina Miller


  • Measuring spoons
  • measuring cups
  • bowl
  • pot


  • 2 cups cooked multi color quinoa
  • 15.5 ounce can of chickpeas
  • 1/2 cup chopped green onions green and white parts
  • 1 red bell pepper chopped
  • 2 stalks celery diced
  • 3 cups chopped kale ribs removed
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup dried cherries
  • 1/2 cup dried apricots diced
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons lemon juice
  • 3 tablespoons hot honey or regular honey, and a pinch of cayenne
  • 1 teaspoon curry powder
  • 1 teaspoon cumin powder
  • A few grinds of black pepper
  • 1 teaspoon za’tar spice


  • You can used leftover quinoa in this recipe, but if you are making fresh, be sure to do this first so it can cool down. I make the quinoa according to the directions on the package, using the microwave. You can also make on stove top. Once that is cooked, set aside to completely absorb water, so that it is fluffy.
    2 cups cooked multi color quinoa
  • Next, chop up all your veggies and toss into a big bowl. Be sure to remove any of the ribs from the kale, and chop it in bite size pieces.
    1/2 cup chopped green onions, 1 red bell pepper chopped, 2 stalks celery diced, 3 cups chopped kale
  • Add in the chickpeas, cherries and apricots.
    15.5 ounce can of chickpeas, 1/2 cup dried cherries, 1/2 cup dried apricots

Make the Dressing

  • Squeeze the lemon. Add the lemon juice, olive oil and honey into a small bowl. Whisk this together to emulsify.
    1/3 cup extra-virgin olive oil, 3 tablespoons lemon juice, 3 tablespoons hot honey
  • Now add in the spices, and whisk again.
    1 teaspoon curry powder, 1 teaspoon cumin powder, A few grinds of black pepper, 1 teaspoon za’tar spice

Toss the salad

  • To the bowl of veggies and fruit, add in the cooled quinoa!
    2 cups cooked multi color quinoa
  •  Pour dressing over the quinoa, and add in the cilantro. Toss, and serve.
    1/4 cup chopped fresh cilantro leaves


Let this marinade in the fridge or at room temperature and serve with dinner. Package what is left in containers for lunch for the week. We like to top with roasted almonds or pistachios for a crunch1


Serving: 0.5cup | Calories: 247kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 116mg | Potassium: 381mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2440IU | Vitamin C: 31mg | Calcium: 85mg | Iron: 3mg
Tried this recipe?Let us know how it was!

Here are more salads to try!


Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Kristen Reply

    5 stars
    This salad is delicious! Thank you for the recipe!

  2. Dannii Reply

    5 stars
    The curry flavour in this was amazing. A really good salad.

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply


      We are novice’s at using curry, but have been trying it in more recipes. Thank you so much for saying that!

      Dina and Bruce

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