Best Quinoa And Apple Salad With Curry Dressing Recipes

Apple Quinoa Salad With Curry Dressing image

Provided by dicentra

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

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.

How to Cook Quinoa image

Provided by Martha Stewart

Time 25m

Yield Makes about 3 cups

Number Of Ingredients 2

1 cup quinoa, rinsed and drained several times
Pinch of kosher salt

Steps:

Combine quinoa, 1 1/2 cups water, and salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

Quinoa and Apple Salad with Curry Dressing image

Yield serves 4

Number Of Ingredients 12

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

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