Recipe by LeeAnne Wright
Photography by Angus Ferguson
Food styling by Ashley Denton
Prop styling by Jane Hardin
First published in Wish November 2006
Chef's Tip:
Quinoa is a gluten-free grain originally cultivated by the Incas, quinoa is known as a “complete protein,” meaning it contains all eight essential amino acids. It is one of the best sources of vegetable protein, rich in B vitamins, vitamin E, calcium, iron, magnesium, zinc and fibre. Because of its high protein and nutrient content, quinoa is higher in calories than the equivalent amount of rice or pasta.
Where to Buy Quinoa: Look for quinoa in the grain/rice section of most grocery and bulk food stores. When buying grains in bulk, store in sealable bags. Be sure to label the bags and jot down cooking instructions for quick reference.
Chicken | Quinoa | Salads | All categories...
food
Curried Quinoa Chicken Salad
Recharge with this fuss-free, nutrition-packed meal – it contains 3 delicious SuperFoods!
Ingredients (Serves 6)
| 2 cups | quinoa*, cooked |
| 2 | boneless, skinless chicken breasts, cooked and cut into bite-size pieces |
| 3/4 cup | thinly sliced dried apricots |
| 2 | green onions, thinly sliced |
| 1/2 cup | toasted walnut pieces |
| 1/4 cup | chopped fresh cilantro |
| 2 tbsp | curry powder |
| 1/4 cup | rice vinegar |
| 1/3 | cup canola oil |
| 2 tsp | grated, fresh ginger |
Instructions
- In a bowl, combine first 6 ingredients.
- In a separate bowl, whisk together curry powder, rice vinegar, canola oil and ginger until combined.
- Drizzle over quinoa and stir. Season with salt and pepper.
Nutritional information
Nutrients per serving: 474 calories, 22 g fat, 20 g protein, 52 g carbs, 6 g fibre. Excellent source of vitamin A, iron.
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Brenda T. writes:
This salad is not only quick and simple to make, but the flavour is unbelievable!! Every ingredient blends together so well and compliments one another. This is a keeper!
—posted November 17, 2006 at 9:42 a.m.
Julie from Belleville writes:
This is YUMMY! Great to use up chicken leftovers. Thanks for introducing me to quinoa.
—posted January 8, 2007 at 3:05 p.m.
Jan P. writes:
I use quinoa all the time but I never have with meat. I substituted turkey for the chicken and it was excellent. Quinoa is a great replacement for rice dishes, and great for leftovers!
—posted January 28, 2008 at 2:41 p.m.
Mary Frances E. writes:
I substituted curry paste for the curry powder (my preference), and I also added in lots of other veggies I had in the fridge ... shredded carrots, chopped celery, diced red and yellow peppers. It was great to take for lunch-to-go and the dressing gave it a real zippity-pow flavour. This salad really used up all my leftovers, but didn't taste "left-over"! A 10!
—posted June 5, 2008 at 4:32 p.m.
Janet writes:
I substituted fresh mango for the apricots and it was delicious!
—posted June 13, 2008 at 7:14 p.m.
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