Apple-Curry Quinoa Salad

  • Cooking time25
  • Prep time15
  • Servings6
recipe image Apple-Curry Quinoa Salad


  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 1 cup finely chopped red onion
  • 1 tsp. curry powder
  • 0.25 tsp. chili powder
  • 0.25 tsp. ground ginger
  • 1 cup quinoa, rinsed according to package directions
  • 1.75 cups low sodium chicken broth
  • 1 apple, cored and cut in dices
  • 0.25 tsp. sea salt
  • 2 Tbsp. finely chopped fresh parsley leaves


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.