Quinoa Pasta Curry Salad

Turmeric Granola Baked with Maple Syrup and Orange Juice
Buddha Bowl with Mango Salsa #trendsetters

High protein. 

That’s a statement full of promise.

Hello dear readers.

If you’ve been keeping track,I’ve just undergone a major surgery and am recuperating,well…. gradually. 

The body takes its own sweet time to heal and what’s important is that one enjoys the rest and recovery period. And to also look after one’s diet. 

The best diet of course would be a high Protein,low fat and high fiber diet. That’s exactly what I am following. 

So when the good people at Organic Farmers Co sent me some quinoa,in other forms,( flakes, flour and pasta) I was super excited. So the flakes are pudding material and I have thoughts for the flour.

The pasta had to be super awesome.

So we made it like that.

For the 

Quinoa Pasta Curry Salad

You need 

1 cup quinoa semolina pasta

1 tsp refined vegetable oil or light olive oil

2 cups finely sliced vegetables. I used red pepper, red onions, avocado, asparagus, cherry tomatoes

1 orange peeled and segmented 

1/4 thinly sliced granny smith green apple

1 tsp lemon juice

1 tbsp extra virgin olive oil

1 tsp crushed garlic

1 tsp curry powder (I alternate between curry powder, sambhar masala,Pao bhaji masala or chole masala)

Salt , pepper to taste

1 tsp balsamic vinegar(if you don’t have that ,use a little more lemon juice)

1 tsp honey

Set a large pot of water to boil and add 1 tbsp salt to it.

Once the water comes to a boil ,add the pasta and cook on medium heat till the pasta is Al dente. It took me approximately 8 minutes.

Drain the pasta and toss in the 1 tsp oil to prevent it from sticking.

In a pan on very low heat place the olive oil and allow the minced garlic to stew. 

Not fry or brown, just stew…Soften in the oil and allow the smell of raw garlic to go and become slightly sweet.

Once it’s done… It’ll take almost 6-7 minutes on low heat, add in the curry masala, pepper, 1/2 tsp salt, balsamic and honey and stir well.

I segmented the orange into this dressing ,so the juice fell into the flavored oil.

Now slice the vegetables thinly. And pop into the flavored oil. Allow the vegetables a couple of minutes to heat up.

My avocado was not too ripe so I got stiff slices. Toss them in the lemon juice.

Now place the pasta , vegetables and avocado in a large bowl and toss together.

Serve with a glass of chilled white wine , ideally! We enjoyed this slightly spicy, nutty , wholesome quinoa pasta with cold coffee. A complete meal.

That was sweet child wanting to use his hands as salad forks. He also tried to ball the avocado, bruising and injuring it badly….

You may sprinkle some toasted nuts, but we had enough drama on the plates. Oh and this pasta is slightly nutty to taste. And it will also fill you up faster. I guess that’s because protein makes you Fuller faster. So it’s much better than a regular pasta. Lower in calories.

According to sweet child…What’s the point of eating vegetables if you can’t play with your food.

As long as it ends up in the tummy ,I have no objections.

A super delicious, extremely healthy dinner option for a summer day, this warm quinoa pasta salad was light on the tummy too.

We couldn’t have drowned such gorgeous swirly pasta in a marinara sauce.

That would be a regular meal.

We like special.

And if you check out the Organic Farmers Co website, you can also use my code BAKETITUDE10 for a 10% discount. 

Disclaimer: This is a sponsored post, but as always the views and words are my own.

Turmeric Granola Baked with Maple Syrup and Orange Juice
Buddha Bowl with Mango Salsa #trendsetters


  1. shivanjali says:

    Hello Shalini…The pasta looks very interesting.one question though.You have to cook the avacado with the juice rite

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