Quinoa and Apple Salad with Curry Dressing

• 1/4 cup raw whole almonds
• 1 cup white quinoa
• 1 teaspoon honey
• 1 tablespoon finely chopped shallot
• 1 teaspoon curry powder
• 1/4 teaspoon coarse salt
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons 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

1. Preheat the oven to 375F.
2. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes.
3. Let cool; coarsely chop the nuts.
4. Rinse the quinoa thoroughly in a fine sieve; drain.
5. Bring 2 cups water to a boil in a medium saucepan.
6. Add the quinoa; return to a boil.
7. Stir the quinoa, cover, and reduce heat.
8. Simmer until the quinoa is tender but still chewy, about 15 minutes.
9. Fluff the quinoa with a fork; let cool.
10. Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl.
11. Season with pepper.
12. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified.
13. Add the quinoa, currants, apple, mint, and nuts; toss well.
14. Garnish with mint.
15. (Per serving)
16. Calories: 304
17. Fat: 14g
18. Cholesterol: 0mg
19. Carbohydrate: 38g
20. Sodium: 154mg
21. Protein: 8g
22. Fiber: 5g

whole almonds, white quinoa, honey, shallot, curry powder, coarse salt, lemon juice, freshly ground pepper, extravirgin olive oil, currants, apple, mint

Taken from www.epicurious.com/recipes/food/views/quinoa-and-apple-salad-with-curry-dressing-392404 (may not work)