Quinoa And Apple Salad With Curry Dressing Recipes

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APPLE QUINOA SALAD WITH CURRY DRESSING

Make and share this Apple Quinoa Salad With Curry Dressing recipe from Food.com.

Provided by dicentra

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Apple Quinoa Salad With Curry Dressing image

Steps:

  • Toast almonds until fragrant in a 375º F oven for about seven minutes.
  • Rinse quinoa thoroughly in a fine sieve and drain. Bring 2 cups of water to a boil in a medium saucepan.
  • Add quinoa, return to boil, stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.
  • For the dressing, whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl.
  • Season with pepper. Whisking constantly, add olive oil in a slow, steady stream and whisk until emulsified. Add quinoa, currants, apple and nuts and toss well.

1/4 cup raw whole almond
1 cup organic bulk quinoa
1 teaspoon honey
1 tablespoon finely chopped organic shallot
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
fresh ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons dried currants or 2 tablespoons dried cherries
1 organic apple, cut into 1/4-inch-thick slices

QUINOA AND APPLE SALAD WITH CURRY DRESSING

Categories     Salad     Apple     Quinoa     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 12



Quinoa and Apple Salad with Curry Dressing image

Steps:

  • Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.
  • Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.
  • Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
  • Fit to eat recipe
  • (Per serving)
  • Calories: 304
  • Fat: 14g
  • Cholesterol: 0mg
  • Carbohydrate: 38g
  • Sodium: 154mg
  • Protein: 8g
  • Fiber: 5g

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

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