Quinoa-and-Apple Salad with Curry Dressing

Photo by Katherine K.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup raw whole almonds

  • 1

    cup white quinoa

  • 1

    teaspoon honey

  • 1

    tablespoon finely chopped shallot

  • 1

    teaspoon curry powder

  • 1/4

    teaspoon coarse salt

  • 2

    tablespoons fresh lemon juice

  • Freshly ground pepper

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons dried currants

  • 1

    small McIntosh apple, cut into 1/8-inch-thick wedges

  • 1/4

    cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions

Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool. Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

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