Apple Quinoa Salad with Curry Dressing

Apple Quinoa Salad with Curry Dressing

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  • Each serving
  • 220cal
  • 8g fat (1g sat)
  • 0mg chol
  • 90mg sodium
  • 33g carb
  • 4g fiber
  • 10g sugars
  • 5g protein


  • 1/4 cup slivered almonds
  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon honey
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon curry powder
  • 1/4 teaspoon coarse salt
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dried currants or dried cherries
  • 2 Fuji apples, cut into 1/4-inch-thick slices
  • 1 tablespoon chopped fresh parsley


Toast almonds until fragrant in a 375º F oven, about 7 minutes. Set aside.

Rinse quinoa thoroughly in a fine sieve and drain. Bring 2 cups water to a boil in a saucepan. Add quinoa, return to a 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, shallots, 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, almonds, currants, apples and parsley; toss well.

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