Quinoa-and-Apple Salad with Curry Dressing

Per serving: 304 calories, 14 g fat, 0 mg cholesterol, 38 g carbs, 154 mg sodium, 8 g protein, 5 g fiber

  • Servings: 4
Quinoa-and-Apple Salad with Curry Dressing

Photography: Carl Carter

Source: MSL Cookbook Vol. 2; The New Classics

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

  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.

  2. 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.

  3. 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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