image from Martha Stewart Living
Okay so the truth is I haven't really been cooking much these last few days, despite having a wonderful new kitchen. We seem to be out and about everyday, changing our driver's license from Ontario to BC, as well as health care, moving the trailer from A to B, unpacking and re-arranging oh and home schooling. I will start getting creative soon but until then how about I share another recipe from Martha Stewart . This is one of my favourite salads, quick, simple and oh so delicious. I had to stop myself from posting yet another cake/dessert recipe, it seems I may have a problem as that's all I want to cook and eat these days!
Quinoa and Apple Salad with Curry Dressing from Martha Stewart Living
1/4 cup raw whole almonds
1 cup white quinoa
1 tsp honey
1 tbsp finely chopped shallot
1 tsp curry powder
1/4 tsp salt
2 tbsp fresh lemon juice
freshly ground black pepper
2 tbsp extra-virgin olive oil
2 tbsp dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Preheat oven to 375F (190C). 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.
This is one of those great salads that transports well and tastes even better the next day, although the nuts are more soft than crunchy so you may want to throw in a few more for second day eats.