Step 1

Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.

Step 2

Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.

Step 3

In the meantime, prepare dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.

Step 4

Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor.

Step 5

Add all ingredients (quinoa mostly cooled) to a mixing bowl and top with dressing. Then toss to combine and serve. Enjoy at room temperature or chill. Garnish with additional pomegranate, radish, green onion, or cilantro (optional).

Step 6

Leftovers will keep covered in the refrigerator up to 3 days. Dressing will keep for 5 days.