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Quinoa-and-Apple Salad with Curry Dressing
Nb persons: 4
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| 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 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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Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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