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.)
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.
