Total Time
1hr
Prep 1 hr
Cook 0 mins

Quinoa, a basic food of the Incas, is high in protein and a good source of calcium.

Ingredients Nutrition

Directions

  1. Rinse the quinoa well under cold running water and drain well.
  2. Bring the chicken stock to a boil in a medium saucepan; add in the quinoa, reduce heat and cook, covered, 12-15 minutes or until tender.
  3. Most, if not all of the liquid should be absorbed; drain off any remaining liquid and let the quinoa cool.
  4. In a bowl, combine the chicken, quinoa, raisins, apricots, pine nuts, and ginger.
  5. To make the dressing: add the vinegar to a small bowl; whisk in teh sal until dissolved; add in pepper and curry powder; whisk in the canola oil.
  6. Pour the dressing over the chicken mixture; toss gently but thoroughly.
  7. cover and refrigerate for up to 8 hours.
  8. Serve chilled on a plate of romaine lettuce leaves.

Reviews

(3)
Most Helpful

Fantastic! Loved the combination of curry with dried fruits and ginger. Really enjoyed this as a packed lunch. Will definitely make again! Thanks for sharing the recipe!

LonghornMama December 04, 2010

Replaced the golden raisins and apricots with a box of mixed dry fruit, for convenience. Thought it was good. I liked this salad, but picky son prefers 239599.

Jenny Ann March 19, 2010

Made this using quinoa for the first time and it was a huge success! Very easy and oh so yummy!! My whole family loved it (including the fussy 8 year old!)

Kimbalie February 26, 2009

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