Ambrosia Apple and Quinoa Salad – We Heart Local BC

Ambrosia Apple and Quinoa Salad

Ambrosia Apple And Quinoa Salad

Submitted by: BC Tree Fruits and BC Tree Fruits guest contributor Chef Matthew Stowe

Ingredients

Dressing
  • 3 BC Ambrosia apples, juiced (or substitute 1 cup (236 mL) of apple cider)
  • 1/3 cup (78 mL) olive oil
  • 2 teaspoons (4 g) Madras curry powder
  • 2 ½ tbsps (37 mL) fresh lemon juice
  • 1 BC Ambrosia apple, peeled and finely grated or minced
  • 1 tsp (2 g) salt
Salad
  • 3 BC Ambrosia apples, core removed, diced
  • 2 large stalks of celery, sliced ⅛ “ (3 mm) thick
  • 6 radishes, thinly sliced (tip: use a mandoline slicer)
  • 4 cups (740 g) cooked quinoa
  • 1/3 cup (15 g) basil, coarsely chopped
  • 1/3 cup (15 g) cilantro, coarsely chopped
  • 1/3 cup (15 g) mint, coarsely chopped
  • 1/3 cup (38 g) slivered almonds, toasted
  • 1/3 cup (50 g) raisins
  • 1 ½ tsps (3 g) salt
Garnish
  • 2 radishes, thinly sliced
  • 1 BC Ambrosia apple, thinly sliced into half moons
  • 15 yellow celery leaves (found in the center of the celery bunch)
  • 1/3 cup (50 g) – Crumbled feta cheese

Instructions

Vinaigrette
  1. Combine all the ingredients in a bowl and mix well using a whisk.
  2. Set aside in the refrigerator until ready to use. Can be stored in a sealed container for up to 7 days.
Salad
  1. Combine all of the ingredients in a large mixing bowl and season with the 1 ½ teaspoons of salt.
  2. Pour the vinaigrette over the mixture, reserving 3 tablespoons to drizzle around the salad after plating.
  3. Toss the vinaigrette and the salad mixture together until very well combined.
  4. Place the mixture in the center of a large bowl or platter. Garnish with sliced radishes, celery leaves, sliced BC Ambrosia apples.
  5. Crumble feta cheese on top and drizzle remaining vinaigrette around the salad.

For more recipes, visit www.bctree.com

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