Bombay Chicken Quinoa Salad

1 ½ teaspoons curry powder

1 teaspoon sea salt

½ teaspoon ground cumin

¼ teaspoon crushed red pepper

¼ teaspoon black pepper

Olive oil (for pan coating)

1lb boneless skinless chicken breast, tempeh, or beyond meat chicken strips

1 ½ cups cooked quinoa

1 mango, peeled, pitted, and diced

2 stalks celery, trimmed and slicked thin

½ cup currants or raisins

4 scallions, trimmed and sliced

¼ cup almonds, toasted and chopped


2 tablespoons lemon juice

1 teaspoon maple syrup

½ teaspoon sea salt

½ teaspoon curry powder

1/8 teaspoon black pepper

3 tablespoons olive oil or chia gel.



  1. Heat a skillet or indoor grill to medium and coat with olive oil
  2. In a small bowl combine curry powder, sea salt, cumin, crushed red pepper and black pepper. Spray chicken, tempeh, or chicken strips with olive oil and rub with spice mixture. Cook for 5 minutes per side or until cooked through. (If you are using chicken the amount of time will depend on how thick it is.) Remove from heat and allow to cool. Chop into ½ inch pieces and place in a large bowl. Add quinoa, mango, celery, currants, scallions and almonds.
  3. Meanwhile, combine dressing ingredients in a glass jar or blender. Shake or process until smooth.
  4. Toss dressing with chicken mixture. Serve at room temperature or chilled.

acassaraBombay Chicken Quinoa Salad