Curried Quinoa Gravenstein Apple Salad
Jill Nussinow, The Veggie Queen
Serves 4
Quinoa is a much better choice than rice and here it’s paired with in-season apples and sweet and pungent spices.
1 cup diced onion
1 cup quinoa, rinsed and drained
1-2 teaspoons curry powder
½ teaspoon ground cumin
¼ teaspoon ground cardamom
1 cup broth or water
2 apples, chopped and divided (reserve chopped apples away from air)
3 tablespoons dried tart cherries
¾ cups apple juice
3 tablespoons toasted slivered almonds
salt and pepper to taste
Add the onion to a saucepan 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, 1 chopped apple, cherries and apple juice. Bring to a boil. Cover, reduce heat to a simmer and cook for 12 minutes on the heat. Remove from heat, and let sit for 5 minutes. Fluff, adding remaining apple and almonds. Taste and add salt and pepper. Garnish with chopped parsley or cilantro, if desired. Serve hot, warm, room temperature or chilled.
