There’s something about the combination of quinoa, tender chicken, and a warm, fragrant curry that feels like a hug in a bowl. This Curried Quinoa Chicken Salad is not only delicious but also packed with nutrients, making it the perfect dish for a quick lunch or a light dinner. The unique blend of flavors will have you coming back for seconds, and it’s easy to customize based on what you have on hand. Let’s dive into this vibrant recipe that’s perfect for any day of the week!

Why You’ll Keep Making It

There are countless reasons why this Curried Quinoa Chicken Salad will become a staple in your kitchen. First and foremost, the flavor is absolutely irresistible. The warm notes of curry combined with the crunch of fresh veggies and the sweetness of golden raisins create a symphony of taste that is both satisfying and refreshing.

Additionally, this salad is highly versatile. You can serve it warm or cold, making it a great option for meal prep. It’s also a fantastic way to use up leftover chicken, and it can be enjoyed on its own or as a filling for wraps and sandwiches. Plus, it’s packed with protein, fiber, and vitamins, making it a wholesome choice for any meal.

What You’ll Need

To make this delicious Curried Quinoa Chicken Salad, gather the following ingredients:

1 ½ cups chicken broth
2 tablespoons curry powder
¾ cup quinoa, uncooked
1 tablespoon coconut oil
½ cup yellow onion, diced small
½ cup celery, diced small
1 green apple, diced small
½ teaspoon kosher salt
½ cup peas (frozen is best)
¼ cup golden raisins
2 cups boneless and skinless chicken breasts, shredded

Hardware & Gadgets

Before you start cooking, ensure you have the following kitchen tools handy:

Medium saucepan – for cooking quinoa
Large mixing bowl – for combining all ingredients
Wooden spoon or spatula – for stirring
Knife and cutting board – for chopping veggies and chicken
Measuring cups and spoons – for accuracy in your recipe

The Method for Curried Quinoa Chicken Salad

Now that you have everything ready, let’s get cooking! Follow these simple steps to create your Curried Quinoa Chicken Salad.

Step 1: Cook the Quinoa

In a medium saucepan, combine 1 ½ cups of chicken broth and ¾ cup of quinoa. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the broth has been absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

Step 2: Sauté the Vegetables

While the quinoa is cooking, heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the diced onion and celery, and sauté for about 5 minutes, or until the vegetables are softened and fragrant.

Step 3: Add Curry Powder

Sprinkle in 2 tablespoons of curry powder and ½ teaspoon of kosher salt, stirring to coat the onions and celery evenly. Cook for an additional 1-2 minutes to release the flavors of the spices.

Step 4: Combine Ingredients

In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, diced green apple, frozen peas, golden raisins, and shredded chicken. Mix well to ensure all ingredients are evenly distributed.

Step 5: Serve and Enjoy

Taste and adjust the seasoning if necessary. You can serve this Curried Quinoa Chicken Salad warm, at room temperature, or chilled. For an extra touch, garnish with fresh herbs like cilantro or parsley if desired.

Fresh Takes Through the Year

One of the best things about this Curried Quinoa Chicken Salad is how easily it can be adapted to reflect the seasons. Here are some fresh takes you can try:

In the summer, add diced cucumbers and bell peppers for a refreshing crunch.
In the fall, mix in roasted sweet potatoes and cranberries for a seasonal twist.
In the winter, toss in some chopped kale or spinach for added nutrition.
In the spring, consider adding fresh herbs like mint or basil for a vibrant flavor boost.

Chef’s Notes

When it comes to the Curried Quinoa Chicken Salad, feel free to experiment with different ingredients based on your personal preferences or what you have in your pantry. You can swap out the chicken for chickpeas or tofu for a vegetarian option. Likewise, if you prefer a milder curry flavor, start with 1 tablespoon of curry powder and taste before adding more. This dish keeps well in the fridge for up to 4 days, making it perfect for meal prep!

How to Store & Reheat

To store your Curried Quinoa Chicken Salad, simply transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for about 4 days. If you prefer to enjoy it warm, you can reheat it in the microwave in 30-second intervals, stirring in between, until heated through. However, it’s also delightful cold, making it a versatile dish!

Common Questions

Can I use other grains instead of quinoa?

Absolutely! While quinoa gives this salad a unique texture and flavor, you can substitute it with couscous, brown rice, or even bulgur wheat if you prefer.

What can I substitute for coconut oil?

If you don’t have coconut oil, you can use olive oil or avocado oil as a substitute. They will provide a slightly different flavor but will work just as well for sautéing the vegetables.

Can I make this salad vegan?

Yes! To make this Curried Quinoa Chicken Salad vegan, simply omit the chicken and replace it with chickpeas or your favorite plant-based protein. You can also use vegetable broth instead of chicken broth.

How can I add more protein to this salad?

If you want to boost the protein content, consider adding additional shredded chicken, cooked lentils, or even some nuts or seeds, such as almonds or sunflower seeds, for a delightful crunch.

Wrap-Up

This Curried Quinoa Chicken Salad has it all: flavor, nutrition, and versatility. Whether you’re meal prepping for the week or looking for an easy dish to impress your dinner guests, this salad is sure to please. With its bright colors and vibrant flavors, it’s not just a feast for the taste buds but also a treat for the eyes. Enjoy it as is, or mix it up with seasonal ingredients to keep things exciting—either way, you’ll be delighted with each and every bite!

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