Curried Quinoa Fruit Salad
This recipe has been given to BBL by my neighbour, Mary Ann Cinanni, who got it from her friend, Loretta Plomley! I haven't tried it yet but Mary Ann promises it will be great!
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PrintIngredients
For 8 Serving(s)
Dressing
- ¼ cup(s) olive oil
- ¼ cup(s) rice vinegar
- 2 teaspoon(s) brown sugar
- 1 tablespoon(s) curry powder
Salad
- 1 cup(s) Quinoa
- 2 cup(s) chicken broth
- ¼ cup(s) golden raisins
- 1 - 540ml/18oz tin chickpeas, drained and rinsed
- 2 tablespoon(s) chopped flat leaf parsley
- ½ cup(s) or more of crumbled feta
- 1 Granny Smith apple, cored and chopped
- ½ cup(s) slivered almonds
Curried Quinoa Fruit Salad Directions
Dressing - Whisk together olive oil, rice vinegar, brown saugar and curry powder.
Salad - Rinse Quinoa. Add to medium-sizesauce pan with 2 cups chicken broth (two tablespoons liquid chicken concentrate). Bring to a boil on medium-high heat setting. Reduce heat to simmer. Keep covered until liquid has boiled down. Remove from heat and add raisins. Let stand about 20 minutes, until all liquid is gone. Let cool.
Add chickpeas, parsley, feta and apple. Drizzle with dressing and toss to combine flavours. Refrigerate.
Toast slivered almonds in fry pan. Let cool and sprinkle on salad just before serving.
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