Ambrosia Apple and Quinoa Salad

This tasty salad comes from BC Tree Fruits guest contributor and current contestant on Top Chef Canada, Chef Matthew Stowe and features the delicious BC Tree Fruits Ambrosia apple.


Ambrosia Apple and Quinoa Salad



  • 3 juiced BC Ambrosia apples
  • 1/3 cup olive oil
  • 2 teaspoons madras curry powder
  • 2 1/2 tablespoons fresh squeezed lemon juice
  • 1 peeled and finely grated or minced BC Ambrosia apple
  • 1 tsp salt
  • 4 cups cooked quinoa
  • 3, core removed, diced BC Ambrosia apples
  • 2 large stick, sliced 1/8 thick, of celery
  • 6 thinly sliced (tip: use a mandolin) radishes
  • 1/3 cup coarsely chopped basil
  • 1/3 cup coarsely chopped cilantro
  • 1/3 cup coarsely chopped mint
  • 1/3 cup slivered toasted almonds
  • 1/3 cup raisins
  • 1½ tsp salt
  • 2 thinly sliced radishes
  • 1 thinly sliced into half moons BC Ambrosia apple
  • 15 yellow celery leaves
  • 1/3 cup crumbled feta cheese

Recipe Options:

Ambrosia apples don’t oxidize as quickly as other varieties, making them great for salads. The sweet flavor and crispy texture of Ambrosia apples are a wonderful match to the soft quinoa and aromatic curry vinaigrette. Perfect on a warm spring day as a lunch, this salad is satisfying on its own. It also pairs great with a piece of grilled salmon or chicken for a light dinner. 

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  • STEP 1

    For the vinaigrette

    Combine the first six ingredients in a bowl and mix well using a whisk. Set aside in the refrigerator until ready to use. Can be stored in a sealed container for up to 7 days.

  • STEP 2

    For the salad

    Combine all of the ingredients in a large mixing bowl and season with the 1 ½ teaspoons of salt. Pour the vinaigrette over the mixture, reserving 3 tablespoons to drizzle around the salad after plating. Toss the vinaigrette and the salad mixture together until very well combined.  Place the mixture in the center of a large bowl or platter. Garnish with sliced radishes, celery leaves, sliced BC Ambrosia apples. Crumble feta cheese on top and drizzle remaining vinaigrette around the salad.

Recipe By: Matthew Stowe