Apple Quinoa Salad With Curry Dressing Food

QUINOA-AND-APPLE SALAD WITH CURRY DRESSING

Steps:

• 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.

APPLE QUINOA SALAD WITH CURRY DRESSING

Steps:

• Toast almonds until fragrant in a 375º F oven for about seven minutes.
• Rinse quinoa thoroughly in a fine sieve and drain. Bring 2 cups of water to a boil in a medium saucepan.
• Add quinoa, return to 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, shallot, 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, currants, apple and nuts and toss well.

QUINOA AND APPLE SALAD WITH CURRY DRESSING

Steps:

• Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.
• Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.
• Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
• Fit to eat recipe
• (Per serving)
• Calories: 304
• Fat: 14g
• Cholesterol: 0mg
• Carbohydrate: 38g
• Sodium: 154mg
• Protein: 8g
• Fiber: 5g

QUINOA SALAD WITH MANGOES AND CURRY DRESSING

Steps:

• Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
• Peel and dice the mangoes into 1/2" squares.
• Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
• Chop the almonds and add them last so they stay crisp.
• For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

CURRIED QUINOA SALAD

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.