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.
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.
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.
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.
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.
