Oh My, this salad is so delish that I could eat it almost everyday, honestly its that good. There is something about the marriage of curry, mint, currents and apples that makes me go out of my mind – okay well, 4 things in a marriage isn’t really legit, but this is! IF there are only a few new recipes you try out this month, this one better make the list! It comes from Martha Stewart and so there are some nutrition details that come along with this recipe.
Quinoa-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
- 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 currents
- 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
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 and 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,currents, apple, mint, and nuts; toss well. Garnish with mint.