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Apple-Curry Quinoa Salad

  • Cooking time25 min
  • Prep time15 min
  • Portions 6
recipe image Salade de quinoa, pomme et cari


  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 1 cup finely chopped red onion
  • 1 tsp. curry powder
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground ginger
  • 1 cup quinoa , rinsed according to package directions
  • 1 3/4 cups low sodium chicken broth
  • 1 apple , cored and cut in dices
  • 1/4 tsp. sea salt
  • 2 Tbsp. finely chopped fresh parsley leaves

Nutrition facts

Calories from Fat50.00
Total Fat6.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat2.000 g
Monounsaturated Fat2.700 g
Cholesterol0 mg
Sodium140 mg
Total Carbs26.00 g
Dietary Fiber3.0 g
Sugars4.00 g
Protein6.00 g
Calcium4 %
Iron15.00 %
Potassium349.000 mg
Omega-30.30 g
Omega-61.00 g
Vitamin C8.0 %
Vitamin A6.0 %


  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.
*Becel® Gold in Quebec. TIP: Have some leftover? This recipe makes the perfect lunch for the next day.