Let Me Tell You About This Salad…

Right, so the very first time I whipped up this Kale & Brussels Sprouts Curry Quinoa Salad, I wasn’t aiming for greatness. Honestly, I was just trying to use up a bag of slightly sad Brussels sprouts and, well, some kale that looked like it needed rescuing. My older sister once said, “Why are you always putting curry powder in places it doesn’t belong?” but you know what? Turns out, it does belong—in salads, at least in this one! Oh, and if you have a dog giving you judgmental stares while you cook, just know that’s completely normal.

Why You’ll Love This (Even If You Think You Hate Brussels Sprouts)

I make this when I want something hearty enough to keep me from raiding the fridge an hour later (happens more often than I’d admit). My family, especially the kids, actually goes a bit bonkers for this because the curry flavor mellows out the usual bitterness of the greens. Plus, the golden raisins make it feel almost like cheating at salad? (Even if my partner picks them out… I see you, Rob.) Anyway, it’s one of those sneaky salads that feels sorta fancy but really comes together fast if you semi-destroy the kitchen like I do. Oh, and if you’ve ever set off your smoke alarm while toasting nuts, trust me, you’re not alone.

Ingredients (Swaps Encouraged!)

1 cup quinoa (white, red, or tri-color—honestly, whatever’s at hand)
2 cups water or veggie broth (Broth is fancier, but water’s fine, really!)
2 big handfuls of kale, stemmed and shredded (spinach works too if kale gives you grief—it did for me until recently)
About 200g (7 oz) Brussels sprouts, thinly sliced (use more or less depending; sometimes I just chuck in whatever looks forgiving in the fridge)
1/3 cup golden raisins (or dried cranberries—I confess my gran preferred sultanas but, eh, raisins are easier to find where I shop)
1/3 cup roasted cashews (almonds if I’m out, walnuts have also elbowed their way in once or twice)
2 tsp curry powder (your favorite—I’m not judging, but I always splurge for one with a bit of extra zing, maybe something like Spicewalla’s)
4 tbsp olive oil
Juice of 1 lemon (lime if you’re in a citrus mood—you do you!)
1 small shallot, minced (red onion if that’s all you’ve got, which, let’s be real, is most of the time)
Salt & pepper to taste (I do a fair bit of black pepper because, well, it brings a bit of attitude)

Alright, How To Make It (aka, What I Do in My Kitchen)

Rinse the quinoa. I know it feels, I don’t know, fussy, but otherwise it’s weirdly bitter—that said, I occasionally forget, and, well, it’s still edible.
Add quinoa & water (or broth) to a saucepan. Bring it to a boil, then reduce and cover. Simmer for 15 minutes, then fluff with a fork. (This is usually where I forget about it and it sits for ages—hasn’t ruined it yet.)
While that’s happening, throw your sliced Brussels and kale into a big bowl.
Heat 2 tbsp oil in a skillet on medium. Toss in the shallot and curry powder and cook for 2-3 mins, until fragrant. You’ll know because suddenly your kitchen smells like a festival food stall. Don’t burn the spices, though—just a gentle sizzle.
Pour this (wonky shallot-curry-oil situation) over the greens, and toss to coat—this is my favorite part because the hot oil sorta wilts the kale and makes everything turn, well, really green and glossy. Don’t stress if it looks odd right now. Give it a taste—if you must.
Stir in the cooked quinoa, lemon juice, remaining oil, and raisins. Toss, toss, toss.
Season with more salt & pepper (sometimes I add a teaspoon of honey here if the sprouts seem grumpy).
Top with cashews. Or almonds! Or, honestly, crushed pita chips if you’re running low on fancy nuts. It’s your show.
Devour warm or let it hang out and get even tastier cold—your pick.

Notes (Spoiler: I’ve Messed This Up, Too)

The very first time I made this, I forgot to toast the nuts. Still tasted fine, but they do bring a lot more oomph if you get them golden.
If you use lime and it tastes too tart, just stir in a little maple syrup. That’s what I usually do, after I pretend I meant for it to be super zippy.
One time, I added too much curry powder and the kids called it “yellow sadness.” So…eyeball it. You can always add more, right?

Variations to Experiment With (Adventures & Misadventures)

Chickpeas: I tossed in a can of rinsed chickpeas once. Adds protein, makes it more meal-ish.
Apple: Thin slices of Granny Smith work in a pinch when you want a bit more crunch, though my partner gave me the side-eye for that one.
Hot Sauce: Drizzle some sriracha if you want more kick; on second thought, maybe don’t if serving to kids, learned that one the hard way.
Avocado: Tried it. Weirdly, got mushy and a little sad looking. Wouldn’t repeat unless you’re eating it immediately.

What If You Don’t Have All the Gear?

I usually use a big, heavy skillet for toasting the spices and nuts, but if all you’ve got is a saucepan, that’ll absolutely work. In fact, once I made the whole thing with just a pot and a spoon while camping (that’s a story for another time). If you’re feeling fancy, a mandolin makes slicing Brussels sprouts super fast, but watch your fingers—speaking from close-call experience here! Serious Eats has a great little tutorial if you’re unsure about slicing.

Kale & Brussels Sprouts Curry Quinoa Salad

Storing It—If You Have Any Left

Toss leftovers in an airtight container and you’re good for up to 3 days. I think it tastes even better the next day, but honestly, in my house it never lasts more than a day! Just give things a fresh squeeze of lemon before serving again, wakes up all the flavors.

How I Like Serving This (And You Could Too)

This salad is a total star next to grilled chicken or fish, but I’m just as likely to eat a massive bowl on its own with a big spoon. Sometimes I’ll put a poached egg on top—don’t judge me, it’s yummy. Or, try bringing it to a potluck; it survives the commute (even down the motorway) and always turns heads in the best possible way.

Lessons Learned: A Few Pro Tips After Many Batches

Don’t skip letting the hot oil hit the greens—it really softens the kale, otherwise it can be a chew-fest. I once tried skipping this and regretted it, trust me.
If you try to rush cooking the quinoa by cranking up the heat, you’ll just get a burnt layer on the bottom and a half-cooked mess. Patience is a virtue (or just wander off with a cuppa like me).

FAQ (Yes, Real Questions I’ve Actually Gotten)

Can I make this without nuts?: For sure—just leave ‘em out or swap pumpkin seeds in, if you like. Totally nut-free works.
Is it kid-friendly? Or is the curry too much?: I’d say yes, but maybe dial back the curry if your kids are suspicious of yellow food, which mine sometimes are. Oh, and keep raisins—kids usually love those!
Can you use another grain instead of quinoa?: Absolutely! I tried bulgur once; it was good but a bit, um, stodgy. Farro is also nice, though takes longer to cook.
Why is my salad a bit bitter?: Bitter kale or sprouts, probably. Try more lemon, or a spoonful of honey or maple syrup. Or just embrace the bite!
Leftovers—can I freeze this?: I wouldn’t. The texture gets funky. Refrigerate, yes; freeze, nah.

So, there you have it! My not-so-perfect, but always delicious, Kale & Brussels Sprouts Curry Quinoa Salad. If you give it a go, let me know what swaps or tweaks you tried—or if you have tips for keeping kale prepped ahead, honestly, I’d love to hear ‘em.

Kale & Brussels Sprouts Curry Quinoa Salad: My Comfort Recipe