Quinoa, apple with a curry dressing
| Serves: | 4 |
Ingredients
- 1/4 cup roasted and salted almonds, chopped
- 2 tbsp dried currants
- 1/4 cup fresh mint leaves, coarsley chopped, plus more for garnishing
- 1 Granny smith apple, decored and cut into slices
- 1 cup white quinoa
- 2 spring onion, finely chopped
- 2 tbsp lemon, juiced
- 50 ml water
- salt and freshly ground black pepper
- 5 tbsp olive oil
- honey
- 1 tsp Cape Malay curry powder
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Cooking Instructions
- To make the dressing, whisk together the honey, spring onion, curry powder and lemon juice in a large bowl.
- Whisking constantly, add the oil slowly until the dressing has emulsified. Season with salt and black pepper.
- Rinse the quinoa thoroughly in a fine sieve, and drain.
- Bring 2 cups of water to a boil in a medium saucepan.
- Stir in the quinoa, bring to a boil, then cover, reducing the heat to a simmer.
- Cook for about 15 minutes until the quinoa is tender but still chewy.
- Fluff the quinoa with a fork and allow to cool.
- Add the currants, apple, mint and almonds.
- To serve, drizzle the curry dressing over the quinoa and apple salad and toss.
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