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!
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Cooking time25 min![]()
Prep time15 min![]()
Servings6
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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
| Energy (kcal) | 181 kcal |
| Energy (kJ) | 756 kJ |
| Protein (g) | 6.1 g |
| Carbohydrate incl. fibre (g) | 26.4 g |
| Carbohydrate excl. fibre (g) | 23.0 g |
| Sugar (g) | 4.0 g |
| Fibre (g) | 3.4 g |
| Fat (g) | 6.2 g |
| Saturated fat (g) | 1.1 g |
| Unsaturated fat (g) | 4.8 g |
| Monounsaturated fat (g) | 2.5 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) | 643 IU |
| Vitamin C (mg) | 9.8 mg |
| Calcium (mg) | 32 mg |
| Iron (mg) | 1.93 mg |
| Potassium (mg) | 326 mg |
Instructions
- Melt Becel® Buttery Taste margarine over medium heat in medium saucepan and cook onion, stirring occasionally, until crisp-tender, about 5 minutes.
- Stir in curry, chili powder and ginger and cook, stirring constantly, 1 minute.
- Stir in quinoa and cook, stirring constantly, 1 minute.
- 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.
- Stir in apple and salt. Cook, stirring occasionally, until all liquid is absorbed, about 4 minutes. Stir in parsley. Serve chilled or room temperature.
