Curried Quinoa Gravenstein Apple Salad Recipes

CURRIED QUINOA GRAVENSTEIN APPLE SALAD

Steps:

• Add the onion to the pressure cooker and sauté for a minute.
• Add the quinoa and cook until toasty. Add the curry powder, cumin and cardamom and toast for 30 seconds.
• Add the broth, one chopped apple, cherries and apple juice.
• For a standard Pressure Cooker: Lock the lid on the pressure cooker and bring to high pressure over high heat. Lower the heat to maintain high pressure for 5 min-utes. Remove from the heat and let the pres-sure come down naturally.
• For an Electric Pressure Cooker: 5 minutes high pressure; natural pressure release.
• Carefully remove the lid and fluff the qui-noa while adding the remaining apple and the almonds. Taste and add salt and pepper. Garnish with chopped parsley or cilantro, if desired. Serve hot, warm, room temperature or chilled.

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