Apple Quinoa Salad with Curry Dressing


  1. 1/4 cup raw whole almonds
  2. 1 cup white quinoa
  3. 1 teaspoon honey, local
  4. 1 tablespoon finely chopped shallot
  5. 1 teaspoon curry powder
  6. 1/4 teaspoon coarse salt
  7. 2 tablespoons fresh lemon juice
  8. Freshly ground pepper
  9. 2 tablespoons extra-virgin olive oil
  10. 2 tablespoons currants
  11. 1 small Macintosh apple, cut into 1/8-inch-thick wedges
  12. 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Heat oven to 350 degrees. Spread almonds on a foil lined baking pan and bake until fragrant, about 7-9 minutes. Let cool and coarsely chop. Rinse quinoa thoroughly, drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa, return to a boil. Stir, cover, and reduce heat to low. 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. (Or place ingredients in a jar and shake well until dressing is emulsified.) Combine the quinoa, currants, apple, mint, and chopped nuts; toss well. Add the dressing to taste. Garnish with mint. Serves 4-6.