Quinoa and Apple Salad with Curry Dressing

By mstel

Ingredients

• 1/4 cup raw whole almonds
• 1 cup white quinoa
• 1 tsp honey
• 1 TBSP finely chopped shallot
• 1 tsp curry powder
• 1/4 tsp coarse salt
• 2 TBSP fresh lemon juice
• Freshly ground pepper
• 2 TBSP extra-virgin olive oil
• 2 TBSP 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

Details

Servings 4

Preparation

Step 1

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.