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
Instructions
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.
Originally Submitted
4/17/2015
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