Vegan Creamy Quinoa Salad

Vegan Creamy Quinoa Salad the culinary gym

This Curry-Dijon Quinoa Salad recipe is from The Culinary Gym.

Made with cashews, the sauce recipe is a bit higher in fat. However, if you only use 1/4 cup of cashews it does help to keep the fat content down a bit.

And, of course, it doesn’t have to be an everyday thing.

But once and a while it’s nice to mix things up and cashews sure do make for a creamy sauce.


  • quinoa
  • cashews
  • water
  • Dijon or stone ground mustard
  • apple cider vinegar
  • spinach
  • apple
  • dates
  • red onion
  • lemon
  • herbs & spices: garlic, curry powder


This whole plant food recipe has a mix of flavours and textures as well as raw and cooked ingredients.

Try the recipe out as is the first time, to get your bearings. Then you can always adjust the fruit, vegetable, or sauce ratio to see what you like best.

And if you’re not feeling in the mood for apple in your salad, chickpeas go well too.

The salad certainly works well served chilled, but if you opt for chickpeas you could also go for a warmer version.

Just let the quinoa “rest” for a while after cooking, then add in the other ingredients, even letting the spinach “wilt” slightly.

Warm, chilled, savory, or sweet, however you like your salads, load them up with whole plant foods for a healthier, more satisfying dish!

Get the full recipe on The Culinary Gym.

Like quinoa and curry? Try this one >> Vegan Quinoa Curry Bowl

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