Apple Quinoa Curry Salad

Ingredients

Serves 4

• 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

{via marthastewart.com}

I made my quinoa as directed on the big bag from Costco. I made half a cup (serves two) boiled in one cup of water. Then turned it to low and let it cook for another 15 minutes. After 15 minutes I drained it and let it cool before 'fluffing' it. 

For the dressing, I disregarded the shallots, the currant and the mint. It tasted fine and was delicious divided on two large salads. I also added small pieces of chopped up chicken to make the salad more of a dinner meal. I used almond slivers, lightly baked in the oven and mixed everything together. The more apple the better as the sweet taste is a nice combination with the spicy curry flavor.