Quinoa and Apple Salad with Curry

This dish is recommended by Tabitha Colie.

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

1. 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.
2. 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.
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. Garnish with mint.
4. Preparation Time Estimates

   Pre-heat Over and Prep:  5 to 10 mins

   Cook and Prep:  15 mins

   Combine:  3 mins

   Notes

   Source:  MarthStewart.com

   Suggested Course: Side Course | Main

   Servings/Yield:  4

   Nutrition Estimates

   Per serving: 304 calories, 14 g fat, 0 mg cholesterol, 38 g carbs, 154 mg sodium, 8 g protein, 5 g fiber