Decorating & Entertaining Ideas

Entertain Like Rachel Roy!

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Roy on her Quinoa Curry Salad:

“This salad is both nutritious and tasty—I love the combination of colors, flavors, and textures. It’s my go-to entertaining recipe because it takes no time to pull together. I either make it ahead of time and refrigerate it or make it right before guests are coming and serve immediately. The dish is great as a lunch or a light dinner, and I always serve it in brightly colored bowls or in picnic containers to make it portable for my daughters. To plate it, I use a small portion of the salad (it’s very nutritionally dense, so a little really fills you up!) and accompany it with cucumbers, sweet-pepper chunks, and a creamy chèvre topped with olive oil and lemon juice. Add a bit of freshly ground pepper and it’s ready!”


Serves 4

  • 1 cup golden quinoa
  • 1/4 teaspoon sweet curry powder
  • 1/4 cup organic dried cranberries sweetened with fruit juice
  • 2 teaspoons canola oil
  • 1 teaspoon blue agave nectar
  • juice of 1 lime
  • 3 celery stalks, diced
  • 3 tablespoons red onion, diced and rinsed in hot water
  • 3 tablespoons walnuts, coarsely chopped

(Note: Sweet curry powder is available at ethnic markets and online at Penzeys. If you can’t find it, Madras curry powder is a good substitute.)

Thoroughly rinse quinoa and drain in a mesh colander.

In a medium stockpot, simmer quinoa with 1 3/4 cups water, sweet curry powder, and dried cranberries until the quinoa unfurls, about 15 minutes or according to package directions.

Meanwhile, make the dressing: Whisk together oil, agave nectar, and lime juice, and set aside.

Transfer cooked quinoa to a large serving bowl, and toss with celery, red onion, walnuts, and dressing. Serve chilled or at room temperature.

 Related: Maximize the Season with a Refreshing Peach Planter’s Punch >

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