Curry Cauliflower Quinoa Lentil Salad

A recipe for a fall harvest curry salad with cauliflower, nutty quinoa, lentils, chard, cilantro, and roasted pumpkin seeds.
Curry Cauliflower Quinoa and Lentil Salad Recipe | FoodforMyFamily.com

I’m so glad I live in a world where there are Octobers.
– L.M. Montgomery, Anne of Green Gables

I’ve been watching the tables groan under the weight of the piled produce at the market and thinking about autumn’s slow death as we creep towards winter. There’s beauty in the final push. The baskets filled to overflowing, bunches of herbs tumbled together. And the flowers.

I stood outside yesterday–first at the market and then at home–appreciating that the sun felt warm on my skin. Our chickens (I haven’t talked about them here yet–we got chickens) scratched at the creeping charlie, pecking at the grass seed we put down as an exercise in futility. My gardens are sagging from the cool evenings and a bit from being trampled by our new flock who think they have full range of every bit of our backyard. Except for the chard and the kale. I’m always surprised at how long the two rows of chard and kale will last, withstanding summer’s sweltering heat and continuing to produce right until the first frost.
Curry Cauliflower Quinoa and Lentil Salad Recipe | FoodforMyFamily.com
Marinated cauliflower and a handful of that all-weather-hardy chard meet quinoa and lentils here. The lentils melt into the quinoa a bit to help hold everything together a bit, creating a creaminess to the otherwise chewy grains. A curried dressing holds it all together. For a bit of a spicy kick, add in a fresh chili pepper to the dressing.

Curry Cauliflower Quinoa Lentil Salad

 

Ingredients

  • 4 cups water
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • 1 ½ cups rinsed quinoa
  • ½ cup red lentils
  • 2 cups finely chopped cauliflower
  • 2 cups chard
  • 1 shallot, minced
  • 1 cup cilantro
  • ¼ cup roasted and salted pepitas
  • For the dressing
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • 1 clove garlic, minced
  • 3 tablespoons olive oil

Directions

  1. In a medium saucepan, combine 4 cups of water, salt, cumin, coriander, garam masala, chili powder, and turmeric. Bring to a boil. Stir in the quinoa and lentils. Return to a boil. Reduce the heat, cover, and simmer for 15 minutes. Remove from the heat and allow to rest for another 15 minutes. Fluff with a fork and refrigerate until cold.
  2. While the quinoa chills, prepare the salad. Mix together the white wine vinegar, water, salt, cumin, coriander, garam masala, red chili powder, turmeric, and the garlic. Slowly whisk in the olive oil.
  3. Place the cauliflower in a large bowl. Add the chopped stems from the chard and the shallot. Toss with the dressing and allow to marinate until the quinoa is ready.
  4. Before eating, toss together the quinoa and cauliflower mix. Add in the chard greens and cilantro. Top with the roasted pumpkin seeds. Serve cold.

Notes

Makes 4 meal-sized servings or 6+ side-sized servings
Recipe type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings

 
October-Seasonal-Recipes
It’s October’s Eat Seasonal, and I have to say, while I generally consider August my favorite month for produce, autumn is not dissappointing. Click through to see what everyone is making this month, and follow along on social media using #eatseasonal.

Chai Spiced Apple Scones with Apple Cider Glaze by Floating Kitchen
Smoky Pumpkin Black Bean Chili by She Likes Food
Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes
Apple Cinnamon Scones by Completely Delicious
Instant Pot Red Velvet Beet Soup by Letty’s Kitchen
Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the Moments
Apple Cinnamon Baked Oatmeal by JoyFoodSunshine
Spaghetti Squash Shakshuka by Kitchen Confidante
One-Skillet Zucchini Lasagna by Vintage Mixer
Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush
Curry Cauliflower Quinoa and Lentil Salad Recipe | FoodforMyFamily.com

Comments

  1. Autumn is filled with some of my favorite produce. I’ll miss Summer berries, but there are so many wonderful things to eat in the Fall that I don’t lament them too long! Love this harvest salad!

  2. I always dread the end of summer for a bit but as soon as I start seeing some of my favorite produce I’m over it! This salad is just the thing to make fall exciting — it’s just gorgeous and filled so many delicious flavors!

  3. Before I forget, I can’t wait to hear more about your chickens, Shaina! But on to this salad — fall in a bowl! I love the curry flavors you have infused into the quinoa, it totally fits my mood these days.

  4. I’m so glad for Octobers too!!! And this recipe… I love every single ingredient.

  5. Oh wow, awesome that you got chickens! So jealous. We’re not around much in the summer so I can’t have them here. So I’ll just have to live vicariously through you. And chard- love that you used it raw in this dish. I am always looking for ways to use it raw. I’ll have to try it.

  6. This would be a very popular salad at a potluck dinner. The October quote is right on the money–thank you! A lot of grateful October lovers going around here!

  7. What a beautiful salad! I love it!

  8. Hey shaina…! its a very healthy recipe for our health and your salad looks amazing and many colorful. Thanks for sharing….!

  9. Marvelous…! this is one of the best recipe till now. i will try to it, in upcoming weekend, Thanks for sharing……..!

  10. This is amazing

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