Quinoa-and-Apple Salad with Curry Dressing

(Martha Stewart)

Gotta love Martha's recipes, even if she is a rich smug bitch! Nice salad, will be great for picnics, and of course I love anything with curry! Double up on the dressing ingredients below, as I did - as the leftovers will need a little refresher.

1/4 cup whole almonds, roasted, chopped
1 cup quinoa (I mixed red and white)
1 tsp honey
1 tbsp finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 tbsp fresh lemon juice
Freshly ground pepper
2 tbsp extra-virgin olive oil
2 tbsp dried currants (I used raisins – which were fine!)
1 small apple, cut into 1/8-inch-thick wedges (I finely chopped mine)
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

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.