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Apple-Curry Quinoa Salad

The spice is right when it comes to one of our favourite salads. The light curry flavour makes for a delicious and versatile main dish!
  • Cooking time25 min
  • Prep time15 min
  • Portions 6
recipe image Apple-Curry Quinoa Salad

Ingredients

  • 2 tbsp (30 mL) Becel® Buttery Taste margarine
  • 1 cup (250 mL) finely chopped red onion
  • 1 tsp (5 mL) curry powder
  • 1/4 tsp (1 mL) chili powder
  • 1/4 tsp (1 mL) ground ginger
  • 1 cup (250 mL) quinoa, rinsed according to package directions
  • 1 3/4 cups (425 mL) low sodium chicken broth
  • 1 apple green or red, cored and cut in dices
  • 1/4 tsp (1 mL) sea salt
  • 2 tbsp (30 mL) finely chopped fresh parsley leaves

Nutrition facts

Energy (kcal)182 kcal
Energy (kJ)760 kJ
Protein (g)6.2 g
Carbohydrate incl. fibre (g)26.6 g
Carbohydrate excl. fibre (g)23.1 g
Sugar (g)4.1 g
Fibre (g)3.5 g
Fat (g)6.2 g
Saturated fat (g)1.1 g
Unsaturated fat (g)4.8 g
Monounsaturated fat (g)2.6 g
Polyunsaturated fat (g)2.2 g
Trans fat (g)0.7 g
Cholesterol (mg)0 mg
Sodium (mg)110 mg
Salt (g)0.27 g
Vitamin A (IU)647 IU
Vitamin C (mg)9.8 mg
Calcium (mg)33 mg
Iron (mg)2.03 mg
Potassium (mg)331 mg

Instructions

  1. Melt Becel® Buttery Taste margarine over medium heat in medium saucepan and cook onion, stirring occasionally, until crisp-tender, about 5 minutes.
  2. Stir in curry, chili powder and ginger and cook, stirring constantly, 1 minute.
  3. Stir in quinoa and cook, stirring constantly, 1 minute.
  4. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer covered until liquid is almost absorbed, about 15 minutes.
  5. Stir in apple and salt. Cook, stirring occasionally, until all liquid is absorbed, about 4 minutes. Stir in parsley. Serve chilled or room temperature.