CURRIED QUINOA AND APPLE SALAD WITH DRIED CRANBERRIES Vegan

This salad is heady with the aroma of toasted curry and crunchy with quinoa, raw apple and walnuts.

Cook Time: 30 minutes
Serves: 4

1	cup quinoa
3	tablespoons extra-virgin olive oil, or more to taste
2½	teaspoons Madras curry powder Coarse salt
2	tablespoons fresh lemon juice, or more to taste
1	cup chopped peeled crisp apple, such as Fuji, Granny Smith or Pink Lady
½	cup chopped walnuts
½	cup dried cranberries
2	tablespoons thin-sliced scallions (green parts only)

1. Rinse the quinoa in a fine-mesh strainer under cold running water for at least 45 seconds. Shake in the strainer to remove as much water as possible.
2. Heat 1 tablespoon of the oil in a large skillet. Add the quinoa and cook, stirring, over medium-low heat until the quinoa is light golden brown, about 10 minutes. Add the curry powder and cook, stirring, for 1 minute. Add 2 cups water and 1 teaspoon salt and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes. Let stand, covered, until cool.
3. Whisk the remaining 2 tablespoons oil and the lemon juice in a large bowl until blended. Add the cooled quinoa, apple, walnuts, cranberries and scallions and toss to blend. Taste and correct the seasonings, adding a bit more lemon juice, oil and/or salt, if needed. Serve at room temperature.

Shortcut
A large batch of quinoa can be toasted ahead of time (see [>]).

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Make a Meal

Serve with Red Lentil Soup with Coconut Milk and Toasted Cumin ([>]).

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