Apple Quinoa Salad With Curry Dressing Recipes

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.

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.

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.

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

Steps:

• Pour the quinoa into a fine strainer and rinse it well under cold water.
• In a 2 quart saucepan combine the quinoa and 2 cups of water.
• Bring to a boil over high heat, reduce heat to low and cover, simmering for 15 minutes.
• Remove from heat.
• In a wide shallow bowl combine vinegar, apple juice concentrate, allspice, pepper and garlic.
• Add the quinoa and stir occasionally until cooled, around 10 minutes.
• Core the apple and chop it into 1/4 inch cubes.
• Mix the apple, carrot, onion and mint with the quinoa mixture.
• Line a serving platter with the lettuce and mount the quinoa salad on top.