QUINOA - AND - APPLE SALAD WITH CURRY DRESSINGRecipe from Martha StewartI’ll be straight with you -

QUINOA - AND - APPLE SALAD WITH CURRY DRESSINGRecipe from Martha StewartI’ll be straight with you - I have mixed feelings about quinoa. Sometimes I find it to be a less delicious pearl cous cous. Other times, I am fascinated by its texture and ability to absorb any flavors it’s cooked in. I’m also conflicted by Quinoa’s political implications. Quinoa is ubiquitous in Latin America, but the prices are steadily rising. As rich countries increasingly fall in love with the healthy grain, poor Latin Americans in turn aren’t able to afford it for themselves. You can read more about this trade off here. But here in Cuenca, quinoa isn’t sold at Whole Foods but in a big bag outside the open air market. So I buy it often, bring it home, and try to make something delicious. Sometimes I fail, and then sometimes, like this weekend, the grain becomes magical.This dish is good, really good. It’s light, fresh, and has the perfect balance of crunchy and savory. Once again, curry saves the day. Note: The portion size for this recipe is fairly small, so if you want leftovers, definitely double it. Ingredients: ¼ cup raw whole almonds 1 cup white quinoa 1 teaspoon honey 1 tablespoon finely chopped shallot 1 teaspoon curry powder ¼ teaspoon coarse salt 2 tablespoons fresh lemon juice Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons dried currants or raisins 1 small crunchy apple, cut into 1/8-inch-thick wedges ¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish 1/3 cup of plain yogurt or greek yogurt Directions: 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. 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. 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. If you find the dish too dry, add a splash of yogurt. Garnish with mint. -- source link

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