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Quinoa and Apple Salad with Curry Dressing If you are looking for a salad that is a little bit sweet, a little bit spicy, a little bit crunchy, and quite a bit healthy, look no more. Serve this easy-to-make salad year-round. But with the abundance of freshly-harvested apples here in North America, the best time to serve this salad will be in the fall. With flavor powerhouses such as curry, honey, lemon, and mint you wouldn’t expect this salad to be so mild and delicately balanced. On the nutritional side, this salad’s no slouch either. Per serving, as provided on the recipe’s original site, it contains: 304 calories, 14 gr fat, 0 mg cholesterol, 38 g carbs, 154 mg sodium, 8 g protein, and 5 g fiber. Good for you and great tasting – that’s what I call a win-win recipe!

Quinoa and Apple Salad with Curry Dressing
Martha Stewart Living Cookbook, Volume 2

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
1. Preheat oven to 375 degrees F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.

2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups of 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.

3. 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.

4. Garnish with mint.

Serves 4

LINNELL’S NOTES
1. Here’s a time-saving tip: I roast different varieties of nuts (almonds, walnuts, and pecans) in bulk and after they’ve cooled, I put them in separate airtight bags and store them in the freezer. When needed, I just reach into the freezer and remove the required amount. Except for chopping the nuts, I was all but done with step 1.

2. The amount of curry specified results in a very mild curry flavor. For those of you who prefer a more distinct curry flavor, more curry powder can be added in step 3.

3. I couldn’t find a McIntosh apple, so I used a Honey Crisp. I cut the apple into 1/8-inch thick slices and cut those slices in half crosswise. I felt the whole slices would be too large in proportion to the rest of the ingredients. Thanks to the lemon juice in the dressing, the apples do not turn brown in this salad, even when refrigerated overnight.

4. The recipe just doesn’t taste as good without the mint leaves. It makes a difference – the cool mint flavor balances the slight spiciness of the curry very well.

5. I served the quinoa salad on a bed of baby spinach and arugula leaves. Next time I think I will make a double batch of the dressing and toss a little bit of it with the greens just prior to plating. The dressing will help the other salad ingredients cling to the leaves better.

Enjoy!

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