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Homemade Curried Quinoa Chicken Salad recipe photo

Curried Quinoa Chicken Salad

A warm, lightly curried quinoa and shredded chicken salad with apples, peas, raisins, and crunchy vegetables.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8 people

Equipment

  • Saucepan
  • Skillet
  • Measuring cups and spoons
  • Fork
  • Cutting board and knife

Ingredients
  

  • 1 1/2 cups chicken broth
  • 2 tablespoons curry powder
  • 3/4 cup quinoa, uncooked
  • 1 tablespoon coconut oil
  • 1/2 cup yellow onion, diced small
  • 1/2 cup celery, diced small
  • 1 medium green apple, diced small
  • 1/2 teaspoon kosher salt
  • 1/2 cup peas (frozen preferred)
  • 1/4 cup golden raisins
  • 2 cups boneless skinless chicken breasts, shredded

Instructions
 

  • In a saucepan, bring the chicken broth and curry powder to a boil over medium heat.
  • Add the uncooked quinoa, cover, reduce heat to low, and simmer for 12 minutes or until most liquid is absorbed.
  • Remove the pan from heat, keep it covered, and let the quinoa rest for 10 minutes.
  • While the quinoa rests, heat the coconut oil in a skillet over medium heat.
  • Add the diced onion, diced celery, and diced green apple and cook until the onions become translucent, about 5 minutes.
  • Stir in the kosher salt, peas, golden raisins, and shredded chicken; mix well and cook for about 5 minutes to heat through and combine flavors.
  • Fluff the cooked quinoa with a fork, add it to the chicken mixture, toss to combine, and remove from heat.
  • Serve the curried quinoa chicken salad hot or chilled as desired.

Notes

  • Use frozen peas for best texture and convenience.
  • Let quinoa rest covered to finish cooking and fluff easily.
  • Adjust curry powder to taste for milder or bolder flavor.