Curry, shredded chicken, sour green apples, golden raisins, almonds, green onions, celery and peas. Oh, and a dusting of coconut. That’s what my Quinoa dreams are made of.

Curry Quinoa Salad with Chicken, apples and celery

This totally reminds me of an old school curry chicken salad that my mom used to serve at wedding and baby showers. It was minus the quinoa and plus yogurt to bind it together. Then it was served in little endive boats. So funny- it’s a food memory blast from the past ☺ Curry Quinoa Salad with Chicken, apples and celery

I’m not sure what made me crave it, but I just thought I could reinvent the flavors in a healthy salad that I could enjoy sans the dairy. So that’s where the quinoa entered the picture. It’s a great base for the dish and absorbs all of the flavors so that I didn’t need to add extra fat. I have been eating big bowls of this for lunch, but I suppose I could always scoop them into little endive leaves and eat them that way….

Curry Quinoa Salad with Chicken, apples and celery

Curried Quinoa Chicken Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 ½ cups chicken broth
  • 1½ teaspoons kosher salt
  • 2 cups quinoa
  • 2 tablespoons curry powder
  • 1½ teaspoons kosher salt
  • ¼ cup shredded unsweetened coconut
  • ½ cup frozen peas
  • 2 green onions, thinly sliced
  • 1 cup finely sliced celery
  • ½ cup green apple, diced
  • 3 tablespoons sliced almonds
  • 3 tablespoons golden raisins
  • 2 cups shredded chicken
Instructions
  1. In a medium pot over medium heat bring the chicken broth, curry powder and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Add the frozen peas and turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Add the coconut and fluff with a fork and then let cool.
  2. Toss the green onions, celery, apple, almonds and raisins with the quinoa. Add the shredded chicken and then season to taste with kosher salt. Serve immediately or refrigerate until ready to serve.

 

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Categorized: Poultry, Recipe Index, Salad, Side dishes
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Curry, shredded chicken, sour green apples, golden raisins, almonds, green onions, celery and peas. Oh, and a dusting of coconut. That’s what my Quinoa dreams are made of.

Curry Quinoa Salad with Chicken, apples and celery

This totally reminds me of an old school curry chicken salad that my mom used to serve at wedding and baby showers. It was minus the quinoa and plus yogurt to bind it together. Then it was served in little endive boats. So funny- it’s a food memory blast from the past ☺ Curry Quinoa Salad with Chicken, apples and celery

I’m not sure what made me crave it, but I just thought I could reinvent the flavors in a healthy salad that I could enjoy sans the dairy. So that’s where the quinoa entered the picture. It’s a great base for the dish and absorbs all of the flavors so that I didn’t need to add extra fat. I have been eating big bowls of this for lunch, but I suppose I could always scoop them into little endive leaves and eat them that way….

Curry Quinoa Salad with Chicken, apples and celery

Curried Quinoa Chicken Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 ½ cups chicken broth
  • 1½ teaspoons kosher salt
  • 2 cups quinoa
  • 2 tablespoons curry powder
  • 1½ teaspoons kosher salt
  • ¼ cup shredded unsweetened coconut
  • ½ cup frozen peas
  • 2 green onions, thinly sliced
  • 1 cup finely sliced celery
  • ½ cup green apple, diced
  • 3 tablespoons sliced almonds
  • 3 tablespoons golden raisins
  • 2 cups shredded chicken
Instructions
  1. In a medium pot over medium heat bring the chicken broth, curry powder and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Add the frozen peas and turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Add the coconut and fluff with a fork and then let cool.
  2. Toss the green onions, celery, apple, almonds and raisins with the quinoa. Add the shredded chicken and then season to taste with kosher salt. Serve immediately or refrigerate until ready to serve.

 

Recipe by Heather Christo (http://heatherchristo.com)