Monica Fink | Apple Curry Quinoa

Apple Curry Quinoa


This is by far my favorite quinoa recipe. The combination of sweet and savory is divine.  I usually make double the amount if serving a crowd or just so I can have leftovers 🙂


½ cup raw whole almonds (or any mixture of raw nuts and seeds you like)
1 cup organic bulk quinoa
1 teaspoon maple syrup
1 tablespoon finely chopped shallot
1 teaspoon curry powder
1/4 teaspoon salt
2 tablespoons fresh lemon juice
fresh ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons dried currants or cranberries
1 organic apple (any variety), cut into 1/4-inch-thick slices


Toast almonds or seeds until fragrant in a 375º F oven for about seven minutes.

Rinse quinoa thoroughly and drain. Bring 2 cups of water to a boil in a medium saucepan.

Add quinoa, return to boil, stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.

For the dressing, whisk together maple syrup, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper. Whisking constantly, add olive oil in a slow, steady stream and whisk until emulsified. Add quinoa, currants, apple and nuts and toss well.

Serves 4-6

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