Ambrosia & Quinoa Salad

For the Salad

  • 1 cup quinoa, rinsed in a fine sieve
  • 1/4 cup golden or sultana raisins
  • 1 19 oz. (540 mL) can chickpeas, rinsed and drained
  • a big handful of flat-leaf parsley, chopped
  • 1/2 cup crumbled feta (or as much as you want)
  • 1 Ambrosia Apple, chopped (leave the skin on)
  • 1/2 cup toasted walnuts or almonds

For the Dressing

  • 1/4 cup canola or olive oil
  • 2 Tbsp. rice vinegar or lemon juice
  • 1 tsp. honey
  • 1/4 tsp. curry paste or powder


Cook 1 cup quinoa according to package directions, transfer to a wide salad bowl and set aside to cool. (Tip: add the raisins as it cools – the raisins will plump up as they absorb any excess moisture.) Add the chickpeas, parsley, feta and Ambrosia Apple and drizzle with dressing. (To make the dressing: shake all the ingredients up in a jar.) Toss, then sprinkle with toasted walnuts or almonds right before serving.

Serves 4.